Cottage Cheese Alfredo

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1/2 cup milk (any kind)

1 1/4 cups cottage cheese (I use Good Culture whole milk, but any percentage works)

1 Tablespoon olive oil

2 cloves garlic (minced)

1 cup freshly grated parmesan cheese

1/2 teaspoon Italian seasoning

1/2 cup pasta cooking water (as needed)

Kosher salt and fresh cracked black pepper to taste

12 ounces pasta of choice

Directions

Blend the milk and cottage cheese in a high speed blender until smooth.

Heat the olive oil a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, 1-2 minutes. Turn the heat down to low and pour the cottage cheese mixture into the pan with the parmesan cheese and Italian seasoning.

Stir to melt the parmesan cheese and cook gently on very low heat to melt the parmesan cheese. Be careful not to overheat or the sauce can curdle.

While it’s simmering, make the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest from the pasta. Rinse the noodles with cool water.

Toss the pasta to the alfredo sauce over low heat until it reaches your desired temperature. Be careful not to overheat with hot noodles or high heat because the sauce can separate if it becomes too hot.

Notes

Did not work well

Nutrition

• Serving Size: 0.5 cups
• Calories: 205 kcal
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Cholesterol: 36 mg
• Sodium: 850 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 0.1 g
• Total Sugars: 4 g
• Protein: 16 g