A creamy blend of sun-dried tomatoes, spinach, and cottage cheese with pasta for a rich, satisfying meal.
# Components:
→ 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 and pepper, to taste
12 - Pinch of red pepper flakes (optional)
→ Garnish
13 - Extra grated Parmesan cheese
14 - Fresh basil leaves (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
05 - Add baby spinach leaves and cook, stirring, until wilted, about 1 to 2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk (or reserved pasta water), and grated Parmesan until creamy and warmed through. Season with dried Italian herbs, salt, pepper, and red pepper flakes as desired.
07 - Add the drained pasta to the sauce and toss gently to coat evenly. Adjust consistency by adding more reserved pasta water if necessary.
08 - Plate immediately, garnishing with extra Parmesan cheese and fresh basil leaves if desired.
