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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Wouldn’t it be great to have a big bowl of your favorite creamy pasta with less fat and more protein but with all of the flavor and texture you’re looking for in a good Alfredo sauce? We thought so. Figuring out how to give Alfredo sauce more nutritional value is the ultimate healthy meal hack. This classic creamy sauce already had a place in our hearts, but adding cottage cheese and spinach took the love to new heights. The cottage cheese-based sauce comes together in a blender or food processor in a few seconds, then simmered to thick, velvety, cheesy perfection before getting tossed with fresh spinach and al dente fettuccine. Finish the whole thing with crushed red pepper flakes to create your new favorite meatless Monday meal.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Kosher salt
- 8 oz.
dry fettuccine
- 1 Tbsp.
extra-virgin olive oil
- 1 1/4 cups
low-fat cottage cheese
- 1 cup
2% milk
- 1 oz.
Parmesan, shredded (about 1/3 c. packed)
- 2
small cloves garlic, finely chopped
- 3 Tbsp.
unsalted butter, softened
- 1 Tbsp.
all-purpose flour
- 3 oz.
baby spinach
Crushed red pepper flakes
Directions
- Step 1In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.
- Step 2Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Transfer sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.
- Step 3Add pasta to skillet and toss in sauce to coat, using pasta water to loosen sauce if it becomes too thick.
- Step 4Divide pasta among bowls. Top with red pepper.
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