Ingredients:

  • 1.5 cups low-fat cottage cheese (2%)
  • 3.7 oz dry fettuccine pasta (or pasta of choice)
  • 1/3 cup grated Parmesan cheese
  • 1 Tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup pasta cooking water (reserved)

Instructions:

  1. Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the hot pasta cooking water. Drain the pasta and set aside.
  2. Prepare the high-protein sauce base: Combine the cottage cheese, 1/4 cup of the reserved pasta water, salt, and pepper in a high-speed blender. Blend for at least 60 seconds until the mixture is perfectly smooth, silky, and uniform. Ensure no curds remain.
  3. In a large skillet, melt the butter over low heat. Add the minced garlic and sauté for 1 minute until fragrant. Keep the heat very low to prevent browning or burning.
  4. Pour the blended cottage cheese mixture into the skillet. Keep the burner on low heat. Stir continuously for 2-3 minutes, gently warming the sauce. Do not allow the sauce to boil, which can cause the protein to curdle.
  5. Stir in the grated Parmesan cheese until it is fully melted and smoothly incorporated. If the sauce thickens too much, add the remaining reserved pasta water, one tablespoon at a time, until the desired velvety consistency is reached.
  6. Add the drained pasta directly to the sauce in the skillet. Toss quickly to ensure every strand is fully coated. Taste and adjust seasoning if necessary. Serve immediately.