Lush pasta with cottage cheese, sun-dried tomatoes, and wilted spinach for a creamy, flavorful meal.
# What You'll Need:
→ 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, to taste
12 - Black pepper, to taste
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2–3 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 1–2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk (or reserved pasta water), and grated Parmesan. Mix until creamy and warmed through. Season with Italian herbs, salt, pepper, and red pepper flakes if desired.
07 - Add drained pasta to the sauce and toss gently to coat. If sauce is too thick, add more reserved pasta water to adjust consistency.
08 - Serve immediately, garnished with additional grated Parmesan and fresh basil leaves if preferred.
