Luscious pasta with creamy cheese, tangy sun-dried tomatoes, and tender spinach, ready in 30 minutes.
# Components:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
06 - 5 oz baby spinach leaves
07 - 1 cup cottage cheese (full-fat or low-fat)
08 - 1/4 cup whole milk or reserved pasta water
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herbs (optional)
11 - Salt, to taste
12 - Black pepper, to taste
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent.
03 - Stir in minced garlic and cook 30 seconds until fragrant.
04 - Add sliced sun-dried tomatoes and cook 2 minutes, stirring occasionally.
05 - Add baby spinach and cook, stirring, until wilted, about 1–2 minutes.
06 - Lower heat to low. Stir in cottage cheese, milk or reserved pasta water, and Parmesan until creamy and warmed through. Season with Italian herbs, salt, black pepper, and red pepper flakes as desired.
07 - Add drained pasta to sauce and toss gently to coat. If too thick, add extra reserved pasta water until desired consistency is reached.
08 - Serve immediately, topped with additional Parmesan cheese and fresh basil leaves if preferred.
