Luscious blend of creamy cheese, sun-dried tomatoes, spinach, and perfectly cooked pasta.
# What You'll Need:
→ 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 cloves garlic, 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)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
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 the drained and sliced sun-dried tomatoes and cook for 2 minutes.
05 - Add baby spinach leaves and cook, stirring, until wilted, about 1 to 2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk (or reserved pasta water), and grated Parmesan until creamy and heated through. Season with Italian herbs, salt, pepper, and optional red pepper flakes.
07 - Add the drained pasta to the sauce and toss gently to coat. Add additional reserved pasta water if the sauce is too thick.
08 - Plate immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
