Ingredients
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1 (12 oz) box fettuccine pasta
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1 (5 oz) pkg baby spinach
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1 (16 oz) tub no-salt-added low-fat small curd cottage cheese
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1/2 cup grated Parmesan cheese
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2 tbsp butter, melted
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1/2 small clove garlic, peeled
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1/4 tsp crushed red pepper (optional)
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2 tbsp chopped parsley
Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook 8–9 min., until al dente. Reserve ½ cup pasta water. Add the spinach to colander. Drain pasta in colander over spinach to wilt.
2
To a blender or food processor, add reserved pasta water, cottage cheese, Parmesan, butter, and garlic. Season with salt and pepper. Blend 1–2 min., until smooth.
3
Transfer sauce to pot. Cook on low heat, stirring constantly, until sauce is warm, about 2–3 min. Making sure pasta mixture is well drained, add to pot. Add the crushed red pepper, if desired, and toss to combine. Season with salt and pepper. Garnish with parsley, if desired.
