Luscious dish combining creamy cottage cheese, sun-dried tomatoes, spinach, and al dente short pasta for a nourishing 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 - 3/4 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 - 1/4 cup whole milk or reserved pasta water
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herbs (optional)
11 - Salt and freshly ground black 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. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté 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 the mixture is creamy and heated through. Season with dried Italian herbs, salt, pepper, and red pepper flakes if using.
07 - Add the drained pasta to the sauce. Toss gently to coat evenly. If the sauce appears too thick, add a little more reserved pasta water to loosen.
08 - Plate immediately and garnish with extra grated Parmesan and fresh basil leaves if desired.
