Ingredients
Pasta
- 12 oz fettuccine pasta
Sauce
- 1 cup cottage cheese
- 1/2 cup grated parmesan cheese
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta: Boil 12 oz fettuccine in salted water until tender. Drain and set aside.
- Cook Spinach and Garlic: Melt 2 tablespoons butter in a skillet over medium heat. Add 2 cloves minced garlic and cook for about 1 minute until fragrant. Add 2 cups fresh spinach and cook until fully wilted.
- Blend the Green Sauce: Transfer the cooked spinach and garlic to a blender along with 1 cup cottage cheese, 1/2 cup milk, and 1/2 cup grated parmesan cheese. Blend until completely smooth and bright green.
- Warm the Sauce: Pour the blended green sauce back into the skillet and heat gently over low to medium heat until warm but not boiling.
- Combine Pasta: Add the cooked fettuccine to the skillet and toss well to coat the pasta evenly with the sauce. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Serve: Plate the creamy spinach cottage cheese alfredo immediately for best flavor and texture.
Notes
- Use fresh spinach for the best color and flavor; baby spinach works well.
- The sauce can be stored in the fridge and reheated gently on the stovetop.
- For a thicker sauce, reduce the amount of milk slightly or add more parmesan.
- If desired, garnish with extra parmesan cheese or crushed red pepper flakes for a bit of heat.
- Ensure not to overheat the sauce to prevent cottage cheese from curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
