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Creamy cottage cheese pasta with spinach, cherry tomatoes and basil in a white bowl

Cottage Cheese Pasta

A creamy, high-protein pasta made with a silky blended cottage cheese and Parmesan sauce, garlicky spinach and burst cherry tomatoes. Ready in 20 minutes with no heavy cream.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz short pasta such as rigatoni, penne or fusilli (225 g)
  • 2 cups cottage cheese 2% or 4% milkfat (450 g)
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving (50 g)
  • 1 tablespoon olive oil (15 ml)
  • 3 cloves garlic divided: 1 whole for the sauce, 2 minced
  • 1 cup cherry tomatoes halved (150 g)
  • 3 cups baby spinach packed (90 g)
  • 1/2 to 3/4 cup reserved pasta water (120 to 180 ml)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • fresh basil torn, for serving

Equipment

  • Large pot
  • Blender
  • Large skillet
  • Colander
  • Microplane grater

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente, about 1 minute less than the package directions. Scoop out 1 cup of pasta water, then drain.
  2. While the pasta cooks, add the cottage cheese, Parmesan, 1 whole garlic clove, lemon juice, salt, pepper and 1/4 cup hot pasta water to a blender. Blend on high for 45 to 60 seconds until completely smooth and glossy.
  3. Warm the olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and red pepper flakes and sauté for 30 to 45 seconds, until fragrant.
  4. Add the cherry tomatoes and cook for 2 to 3 minutes until they soften and start to burst. Add the spinach a handful at a time and stir until wilted, about 1 minute.
  5. Reduce the heat to low. Add the drained pasta, then pour the blended cottage cheese sauce over the top.
  6. Stir gently for 1 to 2 minutes, adding pasta water a splash at a time until the sauce is creamy and coats the pasta. Do not let it boil.
  7. Stir in the lemon zest, then taste and adjust salt, pepper and lemon.
  8. Serve right away topped with torn basil, extra Parmesan and black pepper.

Notes

Use 2% or 4% cottage cheese for the smoothest sauce; fat-free can turn thin and grainy. Keep the heat low once the sauce is added. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk. Not recommended for freezing.
Nutrition values are approximate estimates.