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–+ servings

Cottage Cheese Alfredo with Spinach

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Blended cottage cheese, milk and Parmesan turn into a creamy fettuccine sauce with baby spinach and pepper flakes.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Instructions Notes

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Ingredients
  

  • 1 tsp kosher salt plus more for the pasta water
  • 8 oz fettuccine
  • 1 tbsp extra-virgin olive oil
  •  
    1 ¼ 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

Instructions
 

  1. 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.
  2. 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.
  3. Stir in the spinach until wilted. Toss in the fettuccine and loosen with reserved pasta water as needed.

Notes

Add the pasta water a splash at a time to control the sauce consistency.
Adapted from Brooke Caison, Delish.

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