cottage cheese pasta
A creamy and satisfying dish that combines the richness of cottage cheese with the comforting taste of pasta. It's perfect for a quick weeknight meal and can be customized with your favorite vegetables or proteins.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 skillet or saucepan for sauce
- 1 mixing spoon
- 1 set measuring cups and spoons
Ingredients
- 12 oz pasta such as penne or fusilli
- 1 cup cottage cheese
- ½ cup milk
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 cup spinach or other vegetables like peas or cherry tomatoes
- to taste fresh basil or parsley for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander.
- In a skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the spinach (or other vegetables) to the skillet and cook for 2-3 minutes until wilted.
- In a large mixing bowl, combine the cottage cheese, milk, parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix well until smooth.
- Add the drained pasta to the skillet with the cooked vegetables. Pour the cottage cheese mixture over the pasta and toss to combine. If the sauce is too thick, gradually add some reserved pasta water until the desired creaminess is achieved.
- Serve warm, garnished with fresh basil or parsley if desired.
Notes
This dish can be stored in the refrigerator for up to 3 days and reheats well in the microwave or on the stovetop.
Feel free to customize the vegetables based on your preferences or what you have on hand.