# What You Need:
→ Pasta
01 - 12 oz whole wheat or regular pasta (penne, fusilli, or preferred shape)
→ Creamy Cottage Cheese Sauce
02 - 1 1/2 cups low-fat cottage cheese
03 - 1/2 cup milk (dairy or unsweetened plant-based)
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic
06 - 2 tbsp extra-virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of red pepper flakes (optional)
→ Vegetables (optional)
10 - 2 cups baby spinach, roughly chopped
11 - 1/2 cup cherry tomatoes, halved
→ Garnish
12 - Fresh basil leaves
13 - Extra grated Parmesan cheese
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - In a blender or food processor, combine cottage cheese, milk, Parmesan, garlic, olive oil, salt, pepper, and red pepper flakes (if using). Blend until smooth and creamy.
03 - Return drained pasta to the pot over low heat. Pour in the creamy sauce and toss to coat evenly, gradually adding reserved pasta water until desired consistency is reached.
04 - Stir in spinach and cherry tomatoes if using; cook 1 to 2 minutes until spinach wilts and tomatoes soften slightly.
05 - Plate immediately and garnish with fresh basil and extra Parmesan cheese.
