Quinoa Pasta w/ Cottage Cheese, Baby Spinach & Onion {off-duty}

Howdy!  I am so excited to share with all of you a new little series on here!

So to much avail:


I've had the thought for months now...

I should share what my lazy butt makes when I'm home from cooking all day.  I actually get the question quite often "What do you make for yourself since you cook all day?"  The answer to that my trusted blog readers: things that require little effort but are nutritious.

My friends and family often ask for recipes that are just that, so here y'all are!
Let's start with this pasta:


This is actually one of my favorites and something I've made for myself for years.  I adore quinoa pasta and find that the cottage cheese melts down into a nice creamy sauce.  Spinach adds the green that we all so need and the onion just kicks it up a notch (I often omit it also).

Let me know your thoughts!  I wanna know what YOU and YOU and YOU want to eat off-duty!



INGREDIENTS: (serves 2 + some leftovers)

4 oz. small, tubular pasta of choice (I used quinoa garden pagodas)
1 tbsp. olive oil
1 small onion, thinly sliced (thinner= faster cooking!)
16 oz. cottage cheese
5 oz. baby spinach
kosher salt, to taste + for pasta water

- Bring a medium to large saucepan of generously salted water to a boil.
- While water is heating, thinly slice the onion and have a colander ready for draining.
- Cook pasta according to the maker’s directions; drain in colander and put empty (wiped down) pan back on stove, on medium heat.
- When there is no more residual water, add the olive oil and sliced onion, season with salt, and stir with rubber spatula or wooden spoon.
- When onions are translucent and edges are brown, add the pasta, cottage cheese and baby spinach.  Let spinach wilt down but still remain bright green (some water will be released).
- Give a big stir, adjust seasoning and serve!