Cottage Cheese Protein Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
12oz high-protein pasta
→ Sauce
02 -
16oz low-fat cottage cheese
03 -
1/2 cup non-fat milk
04 -
1/3 cup grated parmesan
05 -
2 cloves finely chopped garlic
06 -
1 tsp table salt
07 -
1 tsp coarse ground black pepper
08 -
7oz fresh spinach, roughly chopped
09 -
1/4 cup saved pasta water
# Instructions:
01 -
Get the high-protein pasta cooking until it's firm to bite, following the box instructions.
02 -
Throw cottage cheese, non-fat milk, parmesan, and chopped garlic into a blender and mix till it's silky smooth.
03 -
Transfer your blended sauce into a big non-stick pan and gently heat it, giving it a stir now and then so it doesn't stick.
04 -
When the sauce feels warm, toss in your chopped spinach and stir until it just starts to soften while your pasta finishes up.
05 -
Don't dump all the pasta water - scoop out about 1/4 cup of that starchy liquid first.
06 -
Pour the saved pasta water into your sauce to loosen it up a bit, then dump in your drained pasta.
07 -
Cut the heat and keep stirring the pasta in the sauce for a minute or two, letting everything mix well and thicken up. It'll get even thicker as it sits.
08 -
Sprinkle some extra black pepper and parmesan on top before you dig in.
# Notes:
01 -
Let everything cool down completely before putting leftovers in a sealed container. They'll stay good in the fridge for 3-4 days.
02 -
When you want to eat the leftovers, add a splash of milk, water, or broth and heat it slowly in the microwave, stirring often to bring back the creamy texture.