Creamy Pasta
Updated May 8, 2023
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup nonfat or low-fat cottage cheese
- ¼cup low-fat milk (more as desired)
- Salt and freshly ground pepper to taste
- ¼cup freshly grated Parmesan, plus additional for the table
- 1tablespoon extra virgin olive oil
- ¾pound pasta (such as penne, fusille, spaghetti, fettucine)
Nutritional analysis per serving (6 servings)
275 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 220 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Meanwhile, place the cottage cheese in a food processor fitted with a steel blade and blend until smooth. Scrape down the sides of the bowl. Turn on the machine, and add the milk with the machine running. Blend until the mixture is smooth and there is no sign of graininess. Blend in the olive oil and the Parmesan, taste, then add salt and pepper as desired. Scrape the cottage cheese mixture into a large pasta bowl.
- Step 2
When the pasta water comes to a boil, add the pasta. Cook al dente, following the timing instructions on the package (about eight minutes for penne). Before draining the pasta, add two to three tablespoons of the pasta cooking water to the cottage cheese mixture and stir together.
- Step 3
Drain the pasta, toss immediately with the cottage cheese mixture, and serve, passing additional Parmesan at the table.
Private Notes
Comments
Delicious recipe. Try adding a bit of lemon- this brightened up the whole dish!
Surprisingly good for the minimal effort. I substituted ricotta for the cottage cheese (and skipped the food processor), but otherwise followed instructions. The hungry teenager declared me a culinary genius.
I am less a fan of simple carbs like this, but with some salt and pepper, it was quite acceptable for a weeknight.
The sauce came together really quickly. I added some store bought pesto and finished the sauce with a little lemon, as another commenter suggested. I served this with lightly steamed broccoli. It was a nice quick dinner. Both kids ate it with no complaints!
The sauce came together really quickly. I added some store bought pesto and finished the sauce with a little lemon, as another commenter suggested. I served this with lightly steamed broccoli. It was a nice quick dinner. Both kids ate it with no complaints!
Sort of tastes like liquid cottage cheese (not a bad thing!) and with a little “zhuzh”ing makes a tasty dish! Great for the bottom of that cottage cheese container that always ends up unfinished. We added peas and last nights chicken leftovers to our shells with the sauce. Tasty!
Could you make this with low-fat or non-fat yogurt (Greek, maybe) if you don't have cottage cheese on hand? Sounds delish and would love to make it!