Breakfast Pasta

When pasta comes to mind, most people think of serving it as a lunch or dinner option. But a bowl of pasta for breakfast is one way to get kids to eat that important first meal of the day. This dish can be made the night before for easy warm-up in the morning.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (375 g) box  whole-grain spaghetti
• 3  tablespoons  extra-virgin olive oil
• 1  medium onion, diced
• 1  large  red pepper, diced
• 2⁄3 cup  slivered almonds
• 1 (398 ml) can  apricot halves in light syrup, diced (drain syrup and set aside 3 Tbsp.)
• 1  cup fresh mint leaves, chopped, plus extra for garnish
• 1⁄2 teaspoon red pepper flakes, crushed
• 1⁄4 teaspoon salt
• 4  garlic cloves, minced
• 1 1⁄2 cups  1% cottage cheese

Directions

1. Cook pasta in boiling water according to package directions.
2. Meanwhile, heat a large skillet over medium heat. Add olive oil, onion, red pepper and almonds and sauté for about 5 minutes or until onion and red pepper are tender.
3. Add apricot halves, reserved 3 tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another 3-5 minutes or until apricots are heated through.
4. Add garlic to skillet and cook, stirring, for 1 more minute.
5. Add cottage cheese, mix well and heat just until entire dish is hot. Drain pasta when ready and mix well with skillet ingredients. Garnish with fresh mint and serve immediately.