Delight in creamy cottage cheese, sun-dried tomatoes, and spinach blended with perfectly cooked pasta.
# 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)
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
05 - Add baby spinach leaves and cook, stirring, until wilted, about 1 to 2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, 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 drained pasta to the sauce and toss gently to coat. If sauce is too thick, add extra reserved pasta water gradually.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
