# Components:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Sauce
02 - 1 cup full-fat or low-fat cottage cheese
03 - 3.5 oz fresh baby spinach
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 1/4 cup milk
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp black pepper
10 - Pinch of nutmeg, optional
→ Garnish
11 - Extra grated Parmesan cheese
12 - Freshly ground black pepper
13 - Fresh basil leaves, optional
# Directions:
01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in spinach and cook until just wilted, about 2 minutes. Remove from heat.
03 - Combine cottage cheese, wilted spinach with garlic, milk, Parmesan, salt, pepper, and nutmeg in a blender. Blend until smooth and creamy.
04 - Return drained pasta to pot or skillet. Pour sauce over pasta and toss to coat evenly. Add reserved pasta water gradually to adjust sauce consistency.
05 - Plate immediately and garnish with extra Parmesan, freshly ground black pepper, and optional fresh basil leaves.
