| Prep Time | 15 Minutes |
| Servings |
People
|
Ingredients
- 1/2 tsp Kosher Salt
- 8 oz Fettuccine
- 1 tbsp Extra Virgin Olive Oil
- 1 1/4 cup Low Fat Cottage Cheese
- 1 cup 2% milk
- 1 oz Parmesan Cheese shredded (about 1/3 c. packed)
- 2 cloves Garlic finely chopped
- 3 tbsp Unsalted Butter softened
- 1 tbsp All-purpose Flour
- 3 oz Baby spinach
- 1/8 tsp Red Pepper Flakes
Ingredients
|
Instructions
- In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.
- Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Transfer sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.
- Add pasta to skillet and toss in sauce to coat, using pasta water to loosen sauce if it becomes too thick.
- Divide pasta among bowls. Top with red pepper.
Recipe Notes
I would give credit to the website that published this recipe but they put it behind a pay wall so fuck them