Easy Tomato Cottage Cheese Pasta
Creamy, tangy, and ready in under 30 minutes, this Easy Tomato Cottage Cheese Pasta blends silky cottage cheese with a quick garlicky tomato sauce for a protein-packed weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 oz dry pasta (penne or rotini)
- 1 tbsp olive oil
- 2 clove garlic, minced
- 1.5 cup crushed tomatoes
- 1 cup low-fat cottage cheese blend for extra smoothness if desired
- 1 tsp kosher salt plus more for pasta water
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional
- 0.25 cup fresh basil, chopped
- 0.5 cup reserved pasta water use as needed to thin sauce
- 0.25 cup Parmesan cheese, grated for serving, optional
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions.
- Reserve 0.5 cup of the starchy pasta water, then drain the pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 0.5 to 1 minute.
- Stir in crushed tomatoes and 0.5 teaspoon of the salt. Simmer for 5 minutes to slightly reduce.
- Optional for extra smoothness: blend the cottage cheese until creamy using a blender or immersion blender.
- Turn the heat to low. Stir the cottage cheese into the tomato sauce until smooth. Add black pepper and most of the basil. If the sauce is thick, loosen with a splash of reserved pasta water.
- Add the drained pasta to the skillet and toss to coat, adding more reserved water as needed so the sauce clings to the pasta. Taste and adjust salt.
- Serve hot topped with remaining basil and Parmesan, if using.
Notes
Use whole-wheat pasta for extra fiber or add cooked chicken or shrimp for more protein. Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water.