Protein Pasta Recipe
This creamy protein-packed pasta comes together with blended cottage cheese, milk, garlic, and spinach for a nourishing meal. It’s a quick, satisfying dish that delivers comfort and flavor in every bite—topped with black pepper and parmesan for the perfect finishing touch.
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.