Cottage Cheese Alfredo
A great big bowl of your favorite creamy pasta with less fat and more protein but with all of the flavor and texture you’re looking for in a good Alfredo sauce…..here it is!
Ingredients
- Kosher salt
- 8 oz. dry fettuccine
- 1 Tbsp. extra-virgin olive oil
- 1 1/4 c. low-fat cottage cheese
- 1 c. 2% milk
- 1 oz. Parmesan, shredded (about 1/3 c. packed)
- 2 small cloves garlic, finely chopped
- 3 Tbsp. unsalted butter, softened
- 1 Tbsp. all-purpose flour
- 3 oz. baby spinach
- Crushed red pepper flakes
Direction
-
- Step 1In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.
- Step 2Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Transfer sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.
- Step 3Add pasta to skillet and toss in sauce to coat, using pasta water to loosen sauce if it becomes too thick.
- Step 4Divide pasta among bowls. Top with red pepper.
https://www.delish.com/cooking/recipe-ideas/a46266063/cottage-cheese-alfredo-recipe/