Carb-loading Cottage Cheese Broccoli Noodles



4 to 4 servings

Dustin and Jared hover around me like gnats as I assemble ingredients for dinner. I hand Dustin the cheese and a grater, and Jared the broccoli and a paring knife. They shred, they chop, they bicker - it's just like having kitchen staff, only noisier.


  • 1 340-g) pkg broad egg noodles
  • 2 cups cottage cheese , (1% or 2%)
  • 1 cup sour cream , (regular or low fat)
  • 1 bunch broccoli , trimmed and cut into florets (stems coarsely chopped into chunks)
  • 1 cup shredded cheddar
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Bring a large pot of salted water to a boil over high heat. Throw in the noodles and let them cook for 4 or 5 minutes. Add the cut-up broccoli and continue cooking until the noodles are tender – about another 3 or 4 minutes. Drain thoroughly and return to the pot. Stir in the cottage cheese, sour cream, ½ cup (125 mL) of the cheese, and salt and pepper. Stir until everything is thoroughly mixed. Transfer to a bowl for serving and sprinkle with the remaining cheese.