Classic-Swap Cottage Cheese Alfredo Pasta

Alfredo’s creamy comfort traces to early twentieth-century Italian-American kitchens, where butter and cheese met pasta. This classic swap blends cottage cheese smooth with garlic and Parmesan for a lighter, high-protein sauce that still clings to every bite of penne.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 26g protein
• 52g carbs
• 11g fat
• 3g fiber

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Ingredients

• 10 oz dry penne or fettuccine
• 1½ cups low-fat cottage cheese
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 cup freshly grated Parmesan cheese
• 3 garlic cloves, minced
• 1 Tbsp olive oil
• 3 cups baby spinach
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp pinch of nutmeg
• 1/4 cup fresh basil leaves, torn
• 1 tsp lemon zest

Instructions

1. 1Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente according to package timing, usually 9–11 minutes; reserve a splash of pasta water before draining.
2. 2While the pasta cooks, warm the olive oil in a deep skillet over medium heat and sauté the minced garlic for 45–60 seconds until fragrant but not browned.
3. 3Add the cottage cheese and broth to a blender; blend on high until completely smooth and pourable, about 30–45 seconds.
4. 4Pour the blended cottage cheese mixture into the skillet with the garlic and stir over medium-low heat until gently warmed and slightly thickened, 2–3 minutes.
5. 5Stir in the grated Parmesan, black pepper, and nutmeg until the sauce turns creamy and cohesive; loosen with a spoonful of reserved pasta water if it looks too thick.
6. 6Add the drained pasta and baby spinach to the skillet; toss continuously over low heat until the spinach wilts and every strand is coated, 1–2 minutes.
7. 7Taste and season with salt as needed; the sauce should taste rich and garlicky without heaviness.
8. 8Finish with torn basil and lemon zest, then divide into warm bowls for an immediate midday plate or pack into containers for later.
9. 9Serve right away while the sauce is silky; leftovers reheat gently with a splash of water or broth.