Pita Flatbread with Asparagus and Herbed Cottage Cheese
Make your lunch a summertime treat with this easy and filling pita flatbread, topped with a creamy herbed cottage cheese spread and roasted asparagus.
Servings: 4
Ingredients
- 2 cups chopped asparagus (bite-sized)
- 1 teaspoon olive oil
- 1 ½ cups low-fat cottage cheese (any type of cottage cheese will work)
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 ½ cups grated sharp provolone, divided (or any cheese you prefer)
- 3 tablespoons finely chopped fresh herbs (such as parsley, basil, chives, or dill, or a combination)
- 4 thin whole wheat pita breads (2 to 3 oz. each)
Instructions
- Preheat oven to 425°F.
- Toss asparagus with olive oil on a parchment-lined baking sheet. Season with salt and pepper, as desired. Roast asparagus in preheated oven for five minutes.2 cups chopped asparagus, 1 teaspoon olive oil
- Meanwhile, place cottage cheese in a blender and blend until smooth. Scrape blended cottage cheese into a medium-sized bowl. Stir in salt, pepper, 1 cup of provolone, and herbs. Stir until all ingredients are combined. Taste and add additional salt, if desired.1 ½ cups low-fat cottage cheese, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt, 1 ½ cups grated sharp provolone, divided, 3 tablespoons finely chopped fresh herbs
- Leaving oven on, remove asparagus from baking sheet and set aside. Arrange the pita breads on the baking sheet.4 thin whole wheat pita breads
- Divide cottage cheese mixture evenly between pitas. Spread almost to the edges, leaving about a half-inch border of pita.
- Sprinkle asparagus over the cheese mixture. Top with remaining ½ cup of shredded cheese.
- Bake 10 to 15 minutes or until golden brown. Cut into wedges, and serve immediately, topped with additional fresh herbs, if desired.
Notes
- Change up the veggies: Substitute whatever vegetable you have on hand, or like: tomatoes, mushrooms, zucchini, summer squash, bell peppers, broccoli, etc.
- Cheese alternatives: You could substitute another kind of cheese for the sharp provolone, such as mozzarella, cheddar, etc.
- Bread alternatives: Instead of pita bread, you could use flatbread, naan, or lavash.
- Grill: Bake outside on the grill, if desired. Preheat your grill to medium low, place the pizzas directly on the grill grates. Close the lid and grill for 5 to 10 minutes or until cheese is melted and lightly browned.
Nutrition
Serving: 1pita | Calories: 405kcal | Carbohydrates: 38g | Protein: 30g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1087mg | Potassium: 382mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1076IU | Vitamin C: 5mg | Calcium: 454mg | Iron: 4mg
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