Pasta tossed in creamy cottage cheese, sun-dried tomatoes, and fresh spinach for a flavorful main course.
# Components:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
06 - 5 oz baby spinach leaves
07 - 1 cup cottage cheese (full-fat or low-fat)
08 - 1/4 cup whole milk or reserved pasta water
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herbs (optional)
11 - Salt and pepper, to taste
12 - Pinch of red pepper flakes (optional)
→ Garnish
13 - Extra grated Parmesan cheese
14 - Fresh basil leaves (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the sun-dried tomatoes and cook for an additional 2 minutes.
05 - Add the baby spinach and cook, stirring, until wilted, about 1 to 2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk or reserved pasta water, and grated Parmesan. Mix until creamy and heated through. Season with dried Italian herbs, salt, pepper, and red pepper flakes as desired.
07 - Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, add additional reserved pasta water as needed.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
