Description
A creamy, protein-packed pasta made with blended cottage cheese, garlic, parmesan, and fresh parsley. It tastes indulgent like Alfredo but is lighter and ready in under 30 minutes.
Ingredients
Units
Scale
- 12 oz fettuccine (or linguine/spaghetti)
- 3 cloves garlic, minced
- 1 cup cottage cheese
- 1/2 cup chicken broth (or vegetable broth for vegetarian)
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- In a blender, combine cottage cheese and chicken broth. Blend for 30–60 seconds until smooth.
- Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 1–2 minutes until golden.
- Pour the blended cottage cheese mixture into the skillet. Cook for 2–3 minutes, stirring, until heated through and slightly thickened.
- Turn off the heat and stir in parmesan until melted.
- Add the cooked pasta and toss until evenly coated in sauce. Season with salt and pepper.
- Garnish with fresh parsley and extra parmesan before serving.
Notes
Blend the sauce until completely smooth for the best texture. Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or milk. Add grilled chicken, shrimp, or veggies to make it heartier.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 25mg