Skinny Three-Cheese Pumpkin Pasta

• 4 ounces, weight Brown Rice Noodles
• 1/4 cups Low Fat Cottage Cheese
• 1/2 Tablespoons Olive Oil
• 2 Tablespoons Onion, Diced (2 Tablespoons Is Roughly 1/4 An Onion)
• 1/2 Tablespoons Garlic, Diced
• 2 Tablespoons Low-fat Or Fat-free Cream Cheese
• 1/4 cups Plus 2 Tablespoons Canned Pumpkin Puree
• 13 cups Unsweetened Almond Milk
• 1/4 teaspoons Salt
• 1/4 teaspoons Pumpkin Pie Spice
• 1 pinch Pepper
• 1- 1/2 cup Kale, Roughly Chopped
• 2 slices Turkey Bacon
• 1/4 cups Reduced Fat Parmesan Cheese

1. 1.
2. Put the noodles in a heat safe bowl.
3. Bring a large pot of water to a boil and pour it over the noodles.
4. Set aside.
5. 2.
6. Add the cottage cheese into a small food processor and blend until smooth and no lumps remain, just a minute or so.
7. Set aside.
8. 2.
9. Heat the olive oil over medium-high heat in a medium saucepan.
10. 3.
11. Cook the onion and garlic until tender, about 2 minutes.
12. 4.
13. Add the cottage cheese, cream cheese, pumpkin puree, almond milk, salt, pumpkin pie spice, pepper and roughly chopped kale.
14. 5.
15. Turn heat down to medium-low and let the mixture simmer until the kale has wilted, about 5 minutes.
16. 6.
17. While the sauce simmers, spray a small saucepan with cooking spray and heat over medium heat.
18. Once heated add the bacon.
19. 7.
20. Cook the turkey bacon until brown and crispy, just a minute or two per side.
21. Remove from the pan and set aside until cool enough to handle.
22. 8.
23. Crumble the strips of bacon and set aside, 9.
24. Stir the Parmesan cheese into the sauce, adding more almond milk if you want it a little thinner.
25. 10.
26. Drain the water from the noodles and divide noodles between two plates.
27. Top with sauce and crumbled bacon.
28. 11.
29. Devour!

weight brown rice noodles, low fat cottage, olive oil, onion, garlic, cream cheese, milk, salt, pie spice, pepper, turkey bacon, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/skinny-three-cheese-pumpkin-pasta/ (may not work)