High-Protein Cottage Cheese Alfredo Pasta
Nutrition per serving
Ingredients
- 140g whole wheat penne pasta
- 250g low-fat cottage cheese (2%)
- 30g grated parmesan cheese
- 2 garlic cloves, minced
- 120ml skim milk
- 1 tsp olive oil
- 1 tsp dried Italian herbs (oregano + basil)
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
- Salt, to taste
Instructions
Cook the penne in generously salted boiling water until al dente, 8–10 minutes. Reserve 120 ml of the pasta water, then drain.
Meanwhile, blend the cottage cheese, milk, parmesan and minced garlic until completely smooth and silky, about 45 seconds.
Warm the olive oil in a large pan over medium heat, pour in the blended sauce and simmer gently for 2–3 minutes until it thickens slightly — don't let it boil.
Add the drained pasta to the pan and toss to coat every strand, loosening with the reserved pasta water a splash at a time.
Stir in the Italian herbs and black pepper, then taste and season with salt as needed.
Serve in warm bowls, scattered with fresh parsley and an extra shower of parmesan.
Alfredo without the cream-bomb guilt trip — this one leans on cottage cheese for that silky texture and sneaks in serious protein while it's at it. Blend it smooth with parmesan and garlic, warm it gently, toss with al dente penne, and you've got a weeknight dinner that eats like comfort food but lands like a smart macro choice. Thirty-eight grams of protein per serving, ready in about twenty-two minutes.
