Go Back
–+ servings
A close up image of a bowl of pasta with cottage cheese sauce, parmesan and fresh basil.
Course Main Course, Side Dish

Pasta with Cottage Cheese Sauce

By: Elysia Cartlidge
Servings 6 servings
Pasta with Cottage Cheese Sauce is a protein and veggie packed recipe that comes together in just minutes. This versatile sauce uses veggies to amp up the nutrients, cottage cheese for added protein, calcium, and creaminess, and low sugar marinara that’s packed with flavor. This pasta meal will be a family favorite you’ll come back to over and over again!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 12 ounces cavatappi, farfalle, or other short pasta
  • 2 tablespoons olive oil
  • 1 medium carrot, diced into small pieces
  • 1 small zucchini, chopped
  • 3 cloves garlic, roughly chopped
  • 2/3 cup small curd cottage cheese (I used 2%)
  • 3 cups low sugar marinara sauce
  • 1/4 cup sliced sun-dried tomatoes (optional)
  • 3 cups baby spinach
  • Salt and pepper to taste
  • Fresh basil for garnish, optional
  • Parmesan cheese for garnish

Instructions

  • Cook pasta in a large pot of salted water according to directions for just under al dente pasta (cook about 2 minutes less than listed cook time). RESERVE 1 ½ CUPS PASTA WATER JUST BEFORE DRAINING! 
  • Meanwhile, heat a large, high sided skillet over medium heat. Add the olive oil, followed by the carrot and zucchini, saute until carrot begins to soften, about 5 minutes. Add in garlic and cook one more minute. 
  • Place the contents of the skillet in a high powered blender, and add in the cottage cheese, marinara sauce, ½ cup pasta water, and sliced sun-dried tomatoes (if using). Blend until completely smooth. 
  • Add the sauce back into the skillet and bring to a low simmer; simmer for 5 minutes. Add the spinach and stir until slightly wilted. Add the cooked pasta to the skillet and stir to coat, simmering 1-2 minutes until pasta is fully cooked. If desired, add splashes of pasta water to thin out the sauce to preferred consistency. Taste and adjust seasoning with salt and pepper as needed. Serve immediately topped with fresh basil and parmesan cheese. 

Notes

  • For more saucy pasta, you can use 12 ounces of dry pasta. If you prefer it less saucy, use 1 pound dry pasta. The nutritional information is based on using 12 ounces of dry pasta.
  • A food processor or immersion blender can be used in place of a high powered blender. Make sure the carrot is nice and soft if using a food processor or immersion blender, it will not be able to liquify the carrot like a high-power blender can.  
  • Cottage cheese can be quite salty, wait until just before serving to taste the pasta and sauce before adjusting with salt and pepper.
  • Reserving your pasta water before draining is very important for this recipe. The pasta water contains lots of starch that will help the sauce stay thick and cling to the pasta, while loosening it up just a bit. 

Nutrition

Calories: 313kcalCarbohydrates: 55gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 714mgPotassium: 872mgFiber: 3gSugar: 8gVitamin A: 3751IUVitamin C: 22mgCalcium: 86mgIron: 4mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!