High Protein Cottage Cheese Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340g protein pasta
→ Sauce
02 -
450g low-fat cottage cheese
03 -
120ml skim milk
04 -
35g grated parmesan cheese
05 -
7g minced garlic (about 2 cloves)
06 -
5g salt
07 -
5g freshly cracked black pepper
08 -
200g chopped fresh spinach
09 -
60ml reserved pasta cooking water
# Instructions:
01 -
Cook the protein pasta according to package directions until al dente.
02 -
In a blender, combine cottage cheese, skim milk, parmesan cheese, and minced garlic. Blend until completely smooth and creamy.
03 -
Pour the blended sauce mixture into a large non-stick skillet and warm over low heat, stirring occasionally to prevent sticking.
04 -
Once sauce is warmed through, add the chopped spinach and stir until just wilted while the pasta finishes cooking.
05 -
Before draining pasta, reserve 60ml (1/4 cup) of the starchy cooking water.
06 -
Add the reserved pasta water to the sauce to thin it slightly, then add the drained pasta to the skillet.
07 -
Turn off heat and stir pasta continuously in the sauce for 1-2 minutes, allowing the sauce to coat evenly and thicken. The sauce will continue to thicken as it cools.
08 -
Top with additional freshly cracked black pepper and grated parmesan cheese before serving.
# Notes:
01 -
Allow pasta to cool completely before storing in an airtight container. Refrigerate for up to 3-4 days.
02 -
To reheat, add 15-30ml of milk, water, or broth, then warm slowly in the microwave, stirring frequently to restore creamy consistency.