It's mac and cheese for summertime! Warm shell pasta delicately melts Pecorino Romano, blue and cottage cheeses into a satisfying salad. Serve warm, cold, or at room temperature — a perfect dish for your next picnic or potluck barbeque. Great served alongside fresh sliced tomatoes and basil. - Serves 6–8
Taste first (Romano is very salty), then season to taste with salt and pepper. Cool to room temperature, then cover and refrigerate.
Nutrition Info: Per Serving (5 oz-wt.): 250 calories (110 from fat), 13g total fat, 6g saturated fat, 1g dietary fiber, 18g protein, 16g carbohydrate, 50mg cholesterol, 610mg sodium
- 16 oz dry organic conchiglie (shell shaped) pasta
- 2 TB extra virgin olive oil
- 1 cup grated, Pecorino Romano cheese
- 1/2 cup blue cheese crumbles
- 1 carton (16-oz) organic cottage cheese
- 1/4 cup finely chopped fresh Italian (flat leaf) parsley
- sea salt, to taste
- ground pepper, to taste
Taste first (Romano is very salty), then season to taste with salt and pepper. Cool to room temperature, then cover and refrigerate.
Nutrition Info: Per Serving (5 oz-wt.): 250 calories (110 from fat), 13g total fat, 6g saturated fat, 1g dietary fiber, 18g protein, 16g carbohydrate, 50mg cholesterol, 610mg sodium
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