This is adapted from a Good Housekeeping recipe.
1 14-ounce package of Barilla Plus thin spaghetti
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10-ounce bag of frozen peas
4 slices center-cut bacon
1 medium onion, chopped
½ cup 4 percent cottage cheese
½ cup part skim ricotta cheese
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Cook pasta and frozen peas according to label directions.
Drain the pasta, putting aside ½ cup of the pasta water. Return pasta to the pot and add the cooked peas.
In a skillet, cook bacon over medium heat until browned.
Transfer bacon to paper towels to drain and discard bacon drippings from skillet. Lightly coat skillet with cooking spray, add onion and cook until tender.
Add reserved pasta water, onion and cheeses to pasta and peas in pot and toss to combine. Crumble in bacon and toss again.
Per serving: 473 calories; 28 grams protein; 66 grams carbohydrates; 10 grams fat; 15 milligrams cholesterol; 496 milligrams sodium; 8 grams fiber