Serves 1
Directions
- 1Chop one medium yellow onion.
- 2Add the chopped onion to a pan.
- 3Pour two 17-ounce containers of bone broth into a pot.
- 4Break one pound of Barilla protein spaghetti pasta into the bone broth.
- 5Stir the pasta in the broth and let it cook.
- 6Chop about half of a pre-sliced boneless uncured ham.
- 7Add the chopped ham to the pan with the onions.
- 8Add a drizzle of olive oil to the ham and onions, and let it get crispy.
- 9Once the ham and onions are done, add about two tablespoons of chopped garlic.
- 10Add two cups of lowfat cottage cheese to the pan.
- 11Stir the cottage cheese until it melts down into a cream base.
- 12Season with Kinder's buttery garlic & herb seasoning.
- 13Add a lot of Italian herb seasoning.
- 14Add one and a half cups of 2% reduced-fat ultra-filtered milk.
- 15Add three-quarters of a cup of green peas.
- 16Add one-fourth cup of Parmesan cheese.
- 17Stir the sauce ingredients together.
- 18Add the cooked spaghetti noodles to the sauce.
- 19Stir the noodles into the sauce and let it soak up and thicken.
Ingredients
- 1 medium yellow onion
- 2 17 ounce containers bone broth
- 1 pound Barilla protein pasta (spaghetti)
- 0.5 of a package uncured ham
- drizzle olive oil
- 2 tablespoons garlic
- 2 cups lowfat cottage cheese
- Kinder's buttery garlic & herb seasoning
- Italian herb seasoning
- 1.5 cups 2% reduced-fat ultra-filtered milk
- 0.75 cup green peas
- 0.25 cup Parmesan cheese
Equipment
cutting boardknifepanpotwooden spoontongs
Tips
- The chicken bone broth will cook into the pasta, so you shouldn't have to drain any liquid.
- Even if you don't like cottage cheese, it will melt down into a cream base.
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