# What You Need:
→ 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 - Bring a large pot of salted water to a boil. Add penne or fusilli and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain.
02 - Warm olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until aromatic. Stir in spinach and cook until just wilted, about 2 minutes. Remove from heat.
03 - Combine cottage cheese, wilted spinach and garlic, milk, Parmesan, salt, pepper, and nutmeg in a blender or food processor. Blend until completely smooth.
04 - Return pasta to the pot or skillet. Pour sauce over pasta and toss to coat evenly. Add reserved pasta water incrementally to adjust sauce consistency as desired.
05 - Plate immediately and garnish with extra Parmesan, freshly ground black pepper, and basil leaves if using.
