My Mom's Cottage Cheese Pasta with Spinach & Tomatoes
This cottage cheese pasta tosses gluten-free spaghetti with garlicky cherry tomatoes, baby spinach, and parmesan. A whole container of cottage cheese melts in at the end, and no blender is needed! A 20-minute dinner with 27 grams of protein per serving.
Servings: 4 servings
Equipment
Ingredients
- 12 oz gluten free spaghetti or pasta of choice. I like Jovial Foods brand
- 2 tbsp olive oil
- 3 cloves minced garlic
- 12 oz cherry tomatoes halved
- 3 cups raw baby spinach
- 1 tsp salt
- ½ tsp pepper
- 16 oz cottage cheese I like Good Culture 2%
- ½ cup grated parmesan cheese
Instructions
- Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium high heat.
- Add the tomatoes, garlic, salt, pepper, and Italian seasoning. Stir for 5-7 minutes until softened.
- Add in the spinach and continue cooking over medium heat while stirring, until wilted. Turn the heat to low.
- Add in the cooked pasta along with another drizzle of olive oil, the entire container of cottage cheese, and the parmesan.
- Toss to combine, then season with more salt and pepper, if needed. Enjoy!
Notes
- Prefer a smooth sauce? Blend the cottage cheese before adding it.
- 2% or higher cottage cheese makes a creamier sauce than fat-free.
- Ricotta should work in place of the cottage cheese.
- Serve with shrimp, grilled chicken, or chicken sausage, or on its own.
- Leftovers keep in the fridge for 3-4 days. Reheat in a pan with a splash of broth.
Nutrition
Calories: 514kcal | Carbohydrates: 72g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 1335mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2682IU | Vitamin C: 26mg | Calcium: 217mg | Iron: 3mg