Description
A delicious and creamy fettuccine pasta dish made with low-fat cottage cheese and Parmesan.
Ingredients
Scale
- 8 ounces fettuccine noodles (or pasta of choice)
- 1 container (16 ounces) low-fat cottage cheese (2 cups)
- ½ cup grated Parmesan cheese (plus additional for serving)
- ½ cup milk (I used 2%)
- 1 garlic clove (roughly chopped, about 1 teaspoon)
- Kosher salt (as needed)
- Chopped fresh parsley
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking liquid, then drain.
- In a blender or food processor, combine the cottage cheese, Parmesan cheese, milk, and garlic. Blend until smooth.
- Pour the cottage cheese sauce into a wide skillet. Add the noodles, tossing to warm gently over low heat, thinning with the reserved pasta water if needed. Do not overheat the sauce or it will tighten up and curdle.
- Taste and add salt as needed (different brands of cottage cheese are saltier than others; you may not need any). Top with cracked black pepper and parsley.
- Serve immediately, sprinkled with additional Parmesan to taste.
Notes
- Perfect for a quick weeknight dinner.
- You can substitute other pasta types if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg