COTTAGE CHEESE FETTUCCINE ALFREDO
PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4
1 (12 oz) box fettuccine pasta 1 (5 oz) pkg baby spinach 1 (16 oz) tub no- salt-added low-fat small curd cottage cheese ½ cup grated Parmesan cheese
2 tbsp butter, melted ½ small clove garlic, peeled ¼ tsp crushed red pepper (optional) 2 tbsp chopped parsley (optional)
STEP 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. STEP 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 sauce is smooth. STEP 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.
PER SERVING: 507 CALORIES, 11G FAT, 6G SATURATED FAT, 39MG CHOLESTEROL, 319MG SODIUM, 72G CARBOHYDRATE, 4G FIBER, 7G SUGAR, 29G PROTEIN
protein content of any meal. Try it in a pasta toss, atop toast, or in an egg scramble.
rating of 2 Guiding Stars. It is a great way to boost the
low-fat cottage cheese gets a
No-salt-added,
LOW-FAT COTTAGE CHEESE
10 JANUARY/FEBRUARY 2025
SAVORYONLINE.COM
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