# Components:
→ Pasta
01 - 12 ounces penne or fusilli pasta
→ Sauce
02 - 1 cup full-fat or low-fat cottage cheese
03 - 3.5 ounces fresh baby spinach
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - 1/4 cup milk
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon 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 pasta in a large pot of salted water until al dente following package directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant, then add spinach and cook until wilted, about 2 minutes. Remove from heat.
03 - Blend cottage cheese, sautéed spinach and garlic, milk, Parmesan, salt, pepper, and nutmeg until smooth and creamy.
04 - Return pasta to pot or skillet. Pour sauce over pasta and toss to coat thoroughly. Add reserved pasta water gradually to adjust sauce consistency.
05 - Plate immediately and top with extra Parmesan, black pepper, and basil leaves if desired.
