This protein-packed pasta is your golden ticket to flavorful dinners that don’t compromise on nutrition—or taste. Think rich, toothsome bites that come together fast, with a chef-inspired twist on everyday ingredients that fuel both body and soul.
It tastes just as delicious when paired with recipes, like Garlic Mozzarella Bread and Brazilian Lemonade—unexpected, vibrant, and utterly satisfying. The secret? A blend of high-protein pasta and bold flavor pairings that echo both Mediterranean comfort and modern wellness.
Whether you’re experimenting with sauces or keeping it clean with olive oil and herbs, this dish adapts to your cravings while keeping your goals on track. It’s a travel-meets-training-day kind of meal that earns a repeat spot in your weekly rotation.
What Makes This Recipe Special?
- And the taste? It’s warm, nutty, and savory in all the right ways—like your favorite comfort food just got a personal upgrade.
- I first made it post-gym when I wanted something hearty but clean—turns out, it kept me full and happy all night.
- It’s my go-to when I need to meal prep without getting bored—switching in roasted veggies or spice blends keeps it fresh every time.
- Over time, I’ve added ingredients like tahini or sun-dried tomatoes to explore new textures and global flavors—zero effort, maximum flair.
- The protein boost helped me stay consistent with my health goals without ever feeling like I’m missing out on a comforting bowl of pasta.
Protein Pasta Recipe
Equipment
- Blender
- Pot for boiling pasta
- Non-stick skillet
- Strainer
- Measuring cups
- Wooden spoon or spatula
- Ladle or cup for reserving pasta water
- Cheese grater
Ingredients
- 1/3 cup parmesan
- 2 cups chopped spinach
- 1 teaspoon freshly cracked black pepper
- 1/2 Tablespoon minced garlic or 2 garlic cloves, minced
- 12 ounces protein pasta
- 1 teaspoon salt
- 1/4 cup pasta water
- 16 ounces low-fat cottage cheese
- 1/2 cup skim milk
Instructions
- Cook the pasta according to the directions on the box.
- While the pasta cooks, blend together cottage cheese, milk, grated cheese, and garlic until smooth.
- Pour the sauce into a non-stick skillet and heat it gently over low heat.
- Once warmed, stir in the spinach and let it wilt completely.
- When the pasta is nearly done, reserve 1/4 cup of the starchy cooking water and drain the rest.
- Stir the reserved water into the sauce, then add the cooked pasta.
- Turn off the heat and stir everything together for 1 to 2 minutes until the pasta is well coated and the sauce thickens slightly.
- Serve hot, finished with cracked black pepper and extra parmesan.
Notes
- Use high-protein pasta like lentil or chickpea varieties to increase the protein content.
- For extra creaminess, soak the garlic in warm milk before blending.
- Add a handful of fresh basil with the spinach for a flavor boost.
| Calories | 432kcal |
| Carbohydrates | 60g |
| Fiber | 8g |
| Fat | 6g |
| Protein | 37g |
| Cholesterol | 11g |
