Al dente pasta tossed with creamy cottage cheese, sun-dried tomatoes, and fresh spinach for a rich, satisfying meal.
# Required Ingredients:
→ 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 - ¾ 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 - ¼ cup whole milk or reserved pasta water
09 - ½ cup grated Parmesan cheese
10 - ½ tsp dried Italian herbs (optional)
11 - Salt, to taste
12 - Pepper, to taste
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 2 to 3 minutes.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
05 - Add baby spinach and cook, stirring, until wilted, approximately 1 to 2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk (or reserved pasta water), and Parmesan cheese. Mix until creamy and heated through. Season with Italian herbs, salt, pepper, and red pepper flakes as preferred.
07 - Add drained pasta to the sauce and toss gently to coat. If needed, add more reserved pasta water to adjust sauce consistency.
08 - Plate immediately and garnish with extra Parmesan cheese and fresh basil leaves if desired.
