Ingredients

• 8 ounces whole-wheat spaghetti
• 3/4 cup lower-sodium marinara sauce
• 1/2 cup reduced-fat cottage cheese
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 1/4 cup fresh basil leaves, plus more for garnish
• 3 tablespoons grated parmesan cheese
• 2 tablespoons no-salt-added tomato paste
• 1 clove garlic, grated
• 2 teaspoons italian seasoning, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon crushed red pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, sliced (about 1 1/2 cups)
• 3 cups bite-size broccoli florets
• 2 cups cherry tomatoes, halved
• 1/4 teaspoon ground pepper
• 1 tablespoon balsamic vinegar
• 3 cups shredded cooked chicken breast