Cottage cheese gives this pasta light, velvety and creamy texture, while seriously boosting the protein content. Fresh basil and finely grated Parmigiano Reggiano bring restaurant-quality flavor with minimal effort.
Serves 6
Recipe adapted from www.giadzy.com
Ingredients
- Kosher salt
- 1 (14 ounce) can whole peeled plum tomatoes
- 1 cup cottage cheese
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- 1 Tablespoon extra virgin olive oil
- 1 cup packed torn basil leaves, plus more for topping
- 1 pound short pasta, such as fusilli
- ¾ cup freshly grated Parmigiano Reggiano cheese
Method
- Bring a large pot of water to a boil over high heat. Season generously with salt.
- In the pitcher of a highspeed blender combine the tomatoes, cottage cheese, salt and Italian seasoning. Puree on high until smooth, about 30 seconds. Add the olive oil and basil and pulse to combine. Pour the sauce into a large bowl.
- Add the pasta to the water and cook according to package directions, or until al dente. Using a pasta spider, remove the pasta from the water directly to the bowl with the sauce. Add ½ cup pasta water to the bowl and sprinkle the bare pasta with the parmesan cheese. Toss well to coat. Continue to mix until the sauce clings to the pasta, about 2 minutes. Serve with additional cheese or basil if desired.