Creamy pasta with blended cottage cheese, spinach, and tomatoes, offering a rich, satisfying dish high in protein.
# What you'll need:
→ Pasta
01 - 12 oz whole wheat or regular pasta (penne, fusilli, or choice)
→ Creamy Cottage Cheese Sauce
02 - 1 1/2 cups low-fat cottage cheese
03 - 1/2 cup milk (dairy or unsweetened plant-based)
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic
06 - 2 tbsp extra-virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of red pepper flakes (optional)
→ Vegetables (optional)
10 - 2 cups baby spinach, roughly chopped
11 - 1/2 cup cherry tomatoes, halved
→ Garnish
12 - Fresh basil leaves
13 - Extra grated Parmesan cheese
# Preparation steps:
01 - Boil pasta in a large pot of salted water until al dente, following package directions. Reserve 1/2 cup pasta water then drain.
02 - In a blender or food processor, combine cottage cheese, milk, Parmesan, garlic, olive oil, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.
03 - Return drained pasta to the pot on low heat. Pour in sauce and toss to coat, gradually adding reserved pasta water to achieve desired consistency.
04 - Stir in spinach and cherry tomatoes if desired, cooking for 1 to 2 minutes until spinach wilts and tomatoes soften slightly.
05 - Plate immediately, garnishing with fresh basil leaves and additional grated Parmesan cheese.
