Ingredients
Scale
- 8 oz Chickpea or Lentil Penne (for low carb/high protein)
- 1 lb Lean Ground Turkey or 95% Lean Ground Beef
- 2 cups Low-fat Cottage Cheese
- 1.5 cups Low-sugar Marinara Sauce
- 2 cloves Garlic, minced
- 1 tsp Dried Italian Seasoning
- 2 cups Fresh Baby Spinach
- 1/4 cup Grated Parmesan Cheese (optional)
- Salt and Pepper to taste
- Red Pepper Flakes (optional, for heat)
Instructions
- Start by bringing a large pot of salted water to a boil. Add your chickpea or lentil pasta and cook according to the package directions. Be careful not to overcook it, as legume-based pastas can become mushy quickly. Aim for al dente. While the water boils, mince your garlic and set out your ingredients. Once the pasta is done, drain it, but reserve about half a cup of the pasta water just in case you need to thin out your sauce later.
- In a large skillet over medium-high heat, add the lean ground turkey or beef. Break the meat apart with a wooden spoon and cook until it is no longer pink. Add the minced garlic, Italian seasoning, salt, and pepper during the last two minutes of browning. If there is excess fat in the pan, drain it off to keep the meal lean. Stir in the baby spinach and let it wilt into the meat for about 60 seconds.
- While the meat is browning, place the cottage cheese and the marinara sauce into a blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This step is crucial for achieving that “alfredo-style” creaminess. Taste the sauce and add more seasoning if desired. You now have a high-protein pink sauce ready for the skillet.
- Lower the heat on the skillet to medium-low. Pour the blended cottage cheese sauce over the cooked meat and spinach. Add the cooked pasta to the skillet. Gently toss everything together until the pasta is well-coated. If the sauce looks too thick, add a splash of the reserved pasta water. Stir in the parmesan cheese and let it simmer for 2-3 minutes until everything is hot and the flavors have melded. Do not let it boil vigorously, as the cottage cheese sauce can break at very high temperatures.
- Cook Time: 25 minutes