Luscious pasta tossed with sun-dried tomatoes, tender spinach, and creamy cottage cheese in a savory sauce.
# Ingredient list:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
06 - 5 oz baby spinach leaves
07 - 1 cup cottage cheese (full-fat or low-fat)
08 - 1/4 cup whole milk or reserved pasta water
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herbs (optional)
11 - Salt and pepper, to taste
12 - Pinch of red pepper flakes (optional)
→ Garnish
13 - Extra grated Parmesan cheese
14 - Fresh basil leaves (optional)
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2–3 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sliced sun-dried tomatoes and cook for 2 minutes.
05 - Add baby spinach leaves and cook, stirring, until wilted, approximately 1–2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk (or reserved pasta water), and grated Parmesan. Mix until creamy and heated through. Season with dried Italian herbs, salt, pepper, and red pepper flakes if desired.
07 - Add drained pasta to the sauce and toss gently to coat evenly. Adjust consistency with additional reserved pasta water if necessary.
08 - Serve immediately, topped with extra grated Parmesan and fresh basil leaves if preferred.
