Creamy Lemon Cottage Cheese Pasta with Spinach

Blended cottage cheese has become a viral shortcut to silky pasta sauce without heavy cream. This lemony bowl folds in Parmesan and baby spinach for a bright, protein-rich weeknight dinner that comes together as the pasta cooks.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 490 cal
• 28g protein
• 58g carbs
• 16g fat
• 5g fiber

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Ingredients

• 12 oz short pasta (rigatoni or penne)
• 1.5 cups full-fat cottage cheese
• 3/4 cup freshly grated Parmesan
• 3 garlic cloves
• 1 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• 5 oz baby spinach
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 tsp plus more for pasta water kosher salt
• 1/2 tsp black pepper
• 1 cup reserved pasta water
• 1/4 cup fresh basil leaves

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil and cook pasta until just shy of al dente, about 1 minute less than package directions; reserve starchy pasta water before draining.
2. 2While pasta cooks, add cottage cheese, Parmesan, garlic cloves, lemon zest, lemon juice, salt, and black pepper to a blender; blend on high until completely smooth and silky, 45–60 seconds.
3. 3Warm olive oil in a large deep skillet over medium heat; add red pepper flakes and bloom 30 seconds until fragrant.
4. 4Pour the blended cottage cheese sauce into the skillet and stir constantly 1–2 minutes until it just begins to steam and loosen; do not let it boil hard or it can separate.
5. 5Add the drained pasta and a splash of pasta water; toss vigorously with tongs, adding more pasta water a few tablespoons at a time until the sauce coats every piece in a glossy blanket.
6. 6Fold in the baby spinach by handfuls and cook 1–2 minutes until just wilted and bright green.
7. 7Taste and adjust salt, lemon, and pepper; the sauce should taste bright and creamy, not heavy.
8. 8Off heat, stir in remaining Parmesan and tear in fresh basil.
9. 9Divide into warm bowls and finish with an extra grind of pepper and a drizzle of olive oil if desired.