Healthy linguini? Get outta here. No such thing exists. We’re talking Tooth Fairy and Boogie man…. healthy linguini. PSH!
Guys. I LOOOOOOOVE pasta. Pair it with a white sauce (especially MY ALFREDO recipe) and I could literally eat for DAYS. I could drink it. No exaggerations. But, after the feeding frenzy is over, I feel guilty because alfredo sauce is FATTENING. Have no fear my friends – my Aunt Carol is a genius and her healthy linguini recipe is to DIE for.
What makes it so good? Well – let’s be honest, it’s no Alfredo sauce, but there a creaminess and a tang to it. Plus…wait, what is that feeling? You want to eat more, and there’s no guilt? HALLELUJAH and praises be. Eat that pasta babes – it’s freaking healthy linguini!
My mom used to make this when I was little and I always loved it. It’s hard to explain – you’re probably thinking, “It’s just noodles.” But there’s more to it than that. The tangy-ness is so different from any other pasta dish I’ve ever tried. The secret? Are you listening? There’s cottage cheese. Wait… AND sour cream. MIND BLOWN. Technically, I used Greek yogurt and it came out super tangy – but either one would work. Plus, I felt even LESS guilty about seconds and thirds because think about it: Greek yogurt and cottage cheese? Come on! Healthy! Had I used wheat noodles I would have been SET.
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- 1 12 oz package of fine noodles
- 1 package Lipton noodle soup
- 16 oz. cottage cheese
- 16 oz. sour cream or Greek yogurt
- 1 medium onion chopped
Cook noodles, drain, rinse.
Prepare Lipton Noodle soup mix minus 1/2 c. of water.
In a large bowl, combine cottage cheese, sour cream (or Greek yogurt), onion, salt, pepper, and parsley.
Combine everything into a 9x13 pan.
Bake @ 300 for 45-60 minutes.