# What You Need:
→ 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)
# Steps:
01 - Boil the pasta in a large pot of salted water until al dente following package directions. Reserve 1/2 cup of the pasta cooking water then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat.
03 - In a blender or food processor, combine cottage cheese, sautéed spinach and garlic, milk, Parmesan, salt, pepper, and nutmeg. Blend until completely smooth and creamy.
04 - Return drained pasta to the pot or skillet. Pour the creamy spinach sauce over the pasta and toss to coat evenly. Add reserved pasta water gradually to achieve desired consistency.
05 - Plate immediately and garnish with extra Parmesan, black pepper, and fresh basil leaves if desired.
