# What You'll Need:
→ Pasta
01 - 6 oz dried pasta (penne, rigatoni, or spaghetti)
→ Sauce
02 - 7 oz cottage cheese (low-fat or full-fat)
03 - ¼ cup freshly grated Parmesan cheese
04 - 2 tbsp milk (adjust as needed)
05 - 1 clove garlic, minced
06 - 1 tbsp extra virgin olive oil
07 - ½ tsp freshly ground black pepper
08 - ¼ tsp salt (to taste)
09 - ½ tsp dried Italian herbs (optional)
→ To Serve
10 - Fresh basil leaves, torn
11 - Extra grated Parmesan cheese
12 - Crushed red pepper flakes (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain the pasta.
02 - In a blender or food processor, combine cottage cheese, Parmesan, milk, minced garlic, olive oil, black pepper, salt, and Italian herbs if using. Blend until completely smooth and creamy.
03 - Transfer the sauce to a large skillet over low heat. Gently warm it, stirring continuously, until heated through. Adjust consistency by adding reserved pasta water or additional milk as needed.
04 - Add drained pasta to the skillet and toss to coat evenly with the sauce. Use extra pasta water if necessary to achieve a silky texture.
05 - Divide the pasta between bowls. Garnish with torn basil leaves, extra grated Parmesan, and crushed red pepper flakes if desired. Serve immediately.
