Cottage Cheese Pasta
This creamy, protein-packed cottage cheese pasta is the ultimate weeknight dinner solution. Ready in just 20 minutes using pantry staples, it’s kid-approved, endlessly customizable, and healthier than your average creamy pasta. A delicious, quick comfort food that’ll surprise you.
Equipment
- Large Pot
- Large pan or skillet
- Colander
- Wooden spoon
- Microplane or zester (optional for lemon zest)
Ingredients
The Basics
- 12 oz pasta penne or fusilli preferred
- 1 cup full-fat cottage cheese
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup reserved pasta water
- Salt and pepper to taste
Flavor Boosters
- 1/3 cup grated parmesan cheese
- 1 tsp red pepper flakes optional
- 1 tbsp lemon zest
- 1/4 cup fresh herbs basil, parsley, or chives
Instructions
- Bring a large pot of salted water to boil. Cook pasta until al dente, about 1 minute less than package instructions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add cottage cheese and stir for 1–2 minutes until it starts to melt.
- Stir in 1/4 cup of pasta water until the sauce becomes creamy and smooth.
- Add drained pasta and toss to coat. Adjust with more pasta water if needed.
- Stir in parmesan, red pepper flakes, lemon zest, and fresh herbs.
- Season with salt and pepper to taste. Serve hot.
Notes
Blend cottage cheese beforehand if you prefer a smoother texture.
Great with leftover veggies, chicken, or tuna.
For a baked version, top with cheese & breadcrumbs and bake at 375°F for 15 mins.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 20gFat: 18g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!