Ingredients
Scale
- 12 oz Protein pasta or whole wheat fettuccine
- 2 cups Low-fat cottage cheese (small curd works best)
- 1/2 cup Freshly grated Parmesan cheese
- 2 cloves Garlic, minced
- 1/2 cup Low-sodium chicken broth or reserved pasta water
- 1 tsp Italian seasoning
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg (optional, for depth)
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the pasta and return it to the pot, keeping it off the heat for now.
- While the pasta cooks, add the cottage cheese, minced garlic, Parmesan cheese, Italian seasoning, black pepper, and nutmeg into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no grains remain. If the mixture is too thick to blend, add a tablespoon of the reserved pasta water or broth to help it along.
- Pour the blended cottage cheese mixture over the warm pasta in the pot. Turn the heat to the lowest setting possible. Toss the pasta continuously, adding small splashes of the reserved pasta water until the sauce reaches a glossy, creamy consistency. Be careful not to boil the sauce, as high heat can cause cottage cheese to clump. Serve immediately while hot.
- Cook Time: 25 minutes