Cottage Cheese Alfredo Pasta
A healthier twist on classic Alfredo pasta, featuring creamy cottage cheese and fresh broccoli.
Equipment
- Pot
- Skillet
- Food Processor
- Measuring Cups
- Measuring Spoons
Ingredients
- 250 g dry pasta your choice
- 1/3 cup reserved pasta water
- 2 cups broccoli finely chopped
- 1 Tbsp. olive oil
- 500 g cottage cheese (4%)
- 1/2 cup parmesan cheese grated
- 2 cloves garlic pressed
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup fresh parsley for topping (optional)
- Red pepper flakes for topping (optional)
Instructions
- Cook the dry pasta according to package instructions, adding a pinch of salt. Reserve 1/3 cup of pasta water before draining.
- Steam the chopped broccoli until tender, then transfer to ice water to preserve color.
- In a food processor, blend olive oil, cottage cheese, parmesan, garlic, salt, and pepper until smooth.
- In a large pan, heat the cottage cheese sauce over low heat. Gradually stir in reserved pasta water to reach desired consistency.
- Add the cooked pasta and steamed broccoli, stirring gently to coat.
- Garnish with parsley and red pepper flakes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.