Cheese Noodles with Roasted Vegetables
A quick and comforting bowl of egg noodles tossed with creamy cottage cheese and topped with roasted vegetables. Simple, satisfying, and ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 8 oz egg noodles
- 1 cup cottage cheese
- 2 cups broccoli florets
- 1 red bell pepper
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Preheat oven to 425°F. Toss the 2 cups broccoli florets and 1 sliced red bell pepper with 1 tbsp olive oil and 0.5 tsp salt on a baking sheet. Roast until tender and lightly charred, about 15 minutes.
- 2
Meanwhile, cook the 8 oz egg noodles in salted boiling water according to package directions until al dente, about 6-8 minutes. Drain well.
- 3
In a large bowl, combine the hot noodles with the 1 cup cottage cheese and remaining 1 tbsp olive oil. Stir until the cheese melts slightly and coats the noodles.
- 4
Divide the cheesy noodles between bowls and top with the roasted vegetables. Add black pepper or fresh herbs if you like.
Tools you’ll need
- baking sheet
- large pot
- large bowl
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