Healthy Cottage Cheese Pasta (Printer-Friendly)

Creamy whole wheat pasta blended with cottage cheese, zucchini, tomatoes, and spinach creates a satisfying, protein-rich dish.

# What You'll Need:

→ Pasta

01 - 12 oz whole wheat penne or fusilli

→ Dairy

02 - 1 cup low-fat cottage cheese

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup baby spinach
05 - 1 small zucchini, diced
06 - 2 cloves garlic, minced

→ Seasonings & Fresh Herbs

07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp olive oil
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp sea salt, or to taste
11 - Zest of 1 lemon

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain through a colander, reserving 1/2 cup of the starchy pasta water for later use.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add diced zucchini and halved cherry tomatoes, cooking for 4 to 5 minutes until just tender.
03 - Stir baby spinach into the skillet with the vegetables and sauté until wilted, approximately 1 to 2 minutes. Remove the skillet from heat and set aside.
04 - Combine cottage cheese, lemon zest, sea salt, and black pepper in a blender or food processor. Blend on high until completely smooth and creamy, scraping down the sides as needed.
05 - Return the drained pasta to the pot. Pour in the blended cottage cheese sauce and add the sautéed vegetables. Toss everything together thoroughly, gradually adding reserved pasta water to reach your desired sauce consistency.
06 - Fold in the chopped fresh basil and taste for seasoning, adjusting salt and pepper as needed. Serve immediately, garnished with additional basil leaves if desired.

# Expert Advice:

01 -
  • The cottage cheese blends into the silkiest sauce you have ever tasted, and nobody will guess the secret ingredient.
  • It comes together in the time it takes to boil pasta, which means less stress and more eating.
  • You get a protein packed meal that feels indulgent but keeps things light enough for a second helping.
02 -
  • Do not skip blending the cottage cheese, because leaving it chunky will give you a grainy texture that completely changes the experience.
  • The lemon zest might seem like a small detail but leaving it out makes the dish taste flat and one dimensional.
03 -
  • Save a little extra pasta water than you think you need, because it is the difference between a sauce that clings and one that pools at the bottom.
  • Blend the cottage cheese while the pasta is still cooking so everything comes together in one seamless flow without waiting.

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