Ingredients
Scale
- 12 oz Pasta (Penna, Rotini, or your favorite festive shape)
- 2 cups Low-fat or Full-fat Cottage Cheese
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Roasted Red Peppers (jarred is fine)
- 2 cloves Garlic, minced
- 2 cups Fresh Baby Spinach
- 1/2 cup Reserved Pasta Water
- 1 tsp Red Pepper Flakes (optional for heat)
- Salt and Black Pepper to taste
- Fresh Basil or Parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out about one cup of the starchy pasta water and set it aside. Drain the pasta and return it to the pot or a large mixing bowl.
- While the pasta boils, place the cottage cheese, roasted red peppers, grated parmesan cheese, and minced garlic into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and creamy. There should be no visible curds left. If the mixture is too thick to blend, add a tablespoon of the reserved pasta water.
- In a large skillet over medium heat, lightly spray with oil or add a teaspoon of olive oil. Toss in the fresh baby spinach and cook for 1 to 2 minutes until it just begins to wilt. This adds that beautiful Christmas green to our dish.
- Lower the heat to low. Pour the blended cottage cheese sauce into the skillet with the spinach. Add the cooked pasta. Gradually stir in small splashes of the reserved pasta water while tossing everything together. The starch in the water helps the sauce cling to the noodles and creates a glossy, professional finish.
- Divide the pasta into four bowls. Top with an extra sprinkle of parmesan cheese, red pepper flakes for a “holly berry” red pop, and fresh herbs. Serve immediately while hot and creamy.
- Cook Time: 25 minutes