Creamy Cottage Cheese Pasta with Lemon & Herbs and Spinach
This cottage cheese pasta is one of those weeknight wins — light, creamy, and full of bright lemon and herb flavor. Instead of heavy cream, tangy cottage cheese blended with a splash of milk makes a silky sauce that clings to every strand of pasta, keeping the dish comforting but not overly rich.
It comes together fast: boil the pasta, saute garlic and spinach, then stir in the blended cottage cheese, lemon, and Parmesan. The result is fresh, satisfying, and surprisingly protein-forward — perfect when you want something wholesome and quick without sacrificing flavor.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta.
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2
Meanwhile, add the cottage cheese and milk to a blender and blend until smooth and creamy. Set aside.
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3
Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to brown it.
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4
Add the spinach to the skillet and saute until just wilted, 1–2 minutes. Season with a pinch of salt and pepper.
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5
Reduce heat to low and stir the blended cottage cheese into the skillet with the spinach. Add lemon zest and lemon juice, grated Parmesan, and red pepper flakes if using. Stir to combine.
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6
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
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7
Taste and adjust seasoning with salt, pepper, and more lemon if desired. Stir in chopped basil or parsley.
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8
Serve immediately with an extra sprinkle of Parmesan and a crack of black pepper.
Ingredients
- Dry pasta (spaghetti, penne, or fusilli):12 oz
- Low-fat cottage cheese:1 1/2 cups
- Milk:1/4 cup
- Extra-virgin olive oil:2 tbsp
- Unsalted butter:1 tbsp
- Garlic cloves, minced:2 pieces
- Fresh baby spinach:4 cups
- Fresh lemon (zest + juice):1 pieces
- Grated Parmesan cheese:1/3 cup
- Fresh basil or parsley, chopped:2 tbsp
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
Tips & Notes
- Blend the cottage cheese until completely smooth for a truly silky sauce — use a high-speed blender or food processor if you have one.
- Reserve pasta water before draining; its starch helps loosen and bind the sauce without thinning the flavor.
- If you prefer a richer sauce, stir in an extra tablespoon of butter or 2 tablespoons of cream at the end.
