Ingredients
- 1 pound pasta (penne, farfalle, or your favorite shape)
- 2 cups cottage cheese (whole milk or low-fat)
- 1 cup fresh basil leaves, loosely packed
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
- Reserved pasta water (about 1/2 cup)
Instructions
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2
While the pasta cooks, add the basil, garlic, and 1/4 cup of the olive oil to a food processor. Pulse until you have a chunky pesto-like mixture.
3
Transfer the basil mixture to a large bowl. Add the cottage cheese, lemon zest, lemon juice, and remaining olive oil. Stir until well combined. Season with salt and pepper.
4
Add the drained pasta to the cottage cheese mixture and toss gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
5
Top with grated Parmesan cheese and red pepper flakes if desired. Serve immediately.
💡 Chef's Tips
- Cottage Cheese Quality: Use whole milk cottage cheese for the creamiest sauce, or low-fat if you prefer. Avoid non-fat for best results.
- Fresh Basil Essential: Fresh basil is crucial for this dish. Avoid dried basil if possible.
- Lemon Brightness: The lemon zest and juice add brightness to the mild cottage cheese. Don't skip them.
- Pasta Water is Key: The starchy pasta water helps create a silky sauce. Add it gradually to achieve the right consistency.
- Gentle Tossing: Toss gently to avoid breaking up the pasta. The sauce should coat each strand delicately.
- Make Ahead: Prepare the sauce up to 2 hours in advance. Toss with hot pasta just before serving.
- Protein Addition: Add grilled chicken, shrimp, or fresh peas for extra protein and vegetables.