Dinner
Cottage Cheese Alfredo with Spinach
Blended cottage cheese, milk and Parmesan turn into a creamy fettuccine sauce with baby spinach and pepper flakes.
- Yield
- 4 servings
- Cuisine
- Italian-inspired
Serving ideas
Finish with red pepper flakes.
Ingredients
See the ingredient checklist
- 1 tsp kosher salt, plus more for the pasta water
- 8 oz fettuccine
- 1 tbsp extra-virgin olive oil
- 1 1/4 cups low-fat cottage cheese
- 1 cup 2% milk
- 1 oz shredded Parmesan, about 1/2 cup
- 2 cloves garlic, minced
- 3 tbsp softened unsalted butter
- 1 tbsp all-purpose flour
- 3 oz baby spinach
- red pepper flakes
Before you cook
Add the pasta water a splash at a time to control the sauce consistency.
How to make Cottage Cheese Alfredo with Spinach
Cook the fettuccine in boiling salted water for about 1 minute less than the package directs. Reserve 1/2 cup pasta water, drain the pasta and toss it with the oil.
Blend cottage cheese, milk, Parmesan, garlic, butter, flour and 1 teaspoon salt until smooth. Bring to a simmer in a large skillet and stir frequently for 8 to 10 minutes until thickened.
Stir in the spinach until wilted. Toss in the fettuccine and loosen with reserved pasta water as needed.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Cottage Cheese Alfredo with Spinach
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Ingredients
Instructions
- Cook the fettuccine in boiling salted water for about 1 minute less than the package directs. Reserve 1/2 cup pasta water, drain the pasta and toss it with the oil.
- Blend cottage cheese, milk, Parmesan, garlic, butter, flour and 1 teaspoon salt until smooth. Bring to a simmer in a large skillet and stir frequently for 8 to 10 minutes until thickened.
- Stir in the spinach until wilted. Toss in the fettuccine and loosen with reserved pasta water as needed.