Ingredients
Scale
- 8 oz Chickpea or Lentil Pasta (rotini or penne works best)
- 1 lb Lean Ground Turkey or 95% Lean Ground Beef
- 1.5 cups Low-Fat Cottage Cheese
- 1/2 cup Low-Sodium Marinara Sauce
- 2 cups Fresh Baby Spinach
- 3 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/4 cup Grated Parmesan Cheese
- Salt and Black Pepper to taste
- Fresh Basil for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your chosen low-carb pasta according to the package instructions, but aim for “al dente” as it will cook slightly more in the sauce. While the pasta cooks, place the cottage cheese in a blender or food processor. Blend until completely smooth and creamy. This step is crucial because it removes the curds and creates that luxurious sauce texture. Reserve about half a cup of pasta water before draining the noodles.
- Heat a large skillet over medium-high heat. Add the lean ground turkey or beef, breaking it up with a spatula. Season with salt, pepper, and red pepper flakes. Cook until browned and no longer pink. Stir in the minced garlic and cook for another minute until fragrant. Reduce the heat to low. Stir in the marinara sauce and the blended cottage cheese. Whisk gently until the sauce is uniform in color and warm. Toss in the baby spinach and stir until it just begins to wilt from the heat of the sauce.
- Add the cooked pasta directly into the skillet with the sauce and meat. Toss everything together until every noodle is perfectly coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Sprinkle in the grated parmesan cheese and give it one final stir. Divide the pasta into four containers for meal prep or serve immediately in bowls. Garnish with fresh basil for a pop of color and flavor.
- Cook Time: 25 minutes