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Cottage Cheese Alfredo Pasta

  • Writer: Jenn Clayton
    Jenn Clayton
  • May 7
  • 1 min read

A lightened up version of a FAVORITE pasta dish!! We added in some veggies too!!

RECIPE:

  • 250 g dry pasta

  • ⅓ cup reserved pasta water

  • 2 cups broccoli finely chopped

  • 500 g cottage cheese low-fat

  • ½ cup parmesan cheese grated

  • 2 cloves of garlic pressed

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ¼ cup fresh parsley for topping optional

  • Red pepper flakes for topping optional


  • Cook pasta according to package instructions (don’t forget to salt the water), reserving ⅓ cup of pasta water for later. Steam broccoli until tender and immediately place in ice water to stop the cooking process. Drain, set aside.

  • To a food processor or high powered blender combine cottage cheese, parmesan cheese, garlic, salt and black pepper. Blend until smooth.

  • Add cottage cheese sauce to a pan over low heat (ENSURE THE HEAT IS NOT TOO HIGH)*SEE NOTES BELOW*. Add reserved pasta water and stir to combine. Add cooked pasta and broccoli and stir until the pasta is fully coated in sauce.

  • Garnish with fresh parsley and red pepper flakes for serving.


6 Servings:

5 points

160 calories

3g fat

21g carbs

15g protein


 
 
 

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