Save A luscious, protein-rich pasta dish featuring creamy cottage cheese, tangy sun-dried tomatoes, and tender spinach, tossed with al dente pasta for a satisfying and nourishing meal.
This dish quickly became a favorite weeknight dinner in my household due to its creamy texture and vibrant flavors.
Ingredients
- Pasta: 350 g (12 oz) short pasta (penne, fusilli, or rigatoni)
- Sauce: 2 tbsp olive oil, 1 small yellow onion finely chopped, 3 garlic cloves minced, 120 g (3/4 cup) sun-dried tomatoes in oil drained and sliced, 150 g (5 oz) baby spinach leaves, 250 g (1 cup) cottage cheese (full-fat or low-fat), 60 ml (1/4 cup) whole milk or reserved pasta water, 40 g (1/2 cup) grated Parmesan cheese, 1/2 tsp dried Italian herbs optional, Salt and pepper to taste, Pinch of red pepper flakes optional
- Garnish: Extra grated Parmesan cheese, Fresh basil leaves optional
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain.
- Step 2:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 23 minutes until translucent.
- Step 3:
- Stir in the garlic and cook for 30 seconds until fragrant.
- Step 4:
- Add the sun-dried tomatoes and cook for another 2 minutes.
- Step 5:
- Add the spinach and cook, stirring, until wilted (about 12 minutes).
- Step 6:
- Reduce heat to low. Stir in cottage cheese, 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 desired.
- Step 7:
- Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, add a little more reserved pasta water.
- Step 8:
- Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Save My family enjoys making this recipe together, turning meal prep into a fun bonding experience.
Notes
Add grilled chicken or sautéed mushrooms for extra protein. Whole wheat or gluten-free pasta works well as a substitute.
Required Tools
Large pot, large skillet, wooden spoon or spatula, colander, knife and cutting board.
Allergen Information
Contains Milk (cottage cheese Parmesan), Wheat (pasta). May contain Eggs (if using egg-based pasta). Always check ingredient labels for potential allergens.
Save This creamy sun-dried tomato spinach pasta is simple yet full of flavor making it perfect for weeknight dinners or special occasions.
Recipe FAQ
- → How do I achieve a creamy texture without heavy cream?
Use cottage cheese blended smoothly and combined with reserved pasta water or milk to create a rich, creamy sauce without the heaviness of cream.
- → Can I use other types of pasta for this dish?
Yes, short pasta like penne, fusilli, or rigatoni works best as they hold the creamy sauce well.
- → What can I substitute for cottage cheese?
Ricotta or cream cheese can be used as alternatives for a different but equally creamy taste.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps adjust the sauce consistency, making it smooth and silky.
- → How can I add a protein boost to this dish?
Incorporate grilled chicken pieces or sautéed mushrooms for extra protein and texture.