cottage cheese kale sauce pasta
0 mins prep0 mins cook
the PRETTIEST protein-packed pasta
0 servings
What you need
2 tbsp extra-virgin olive oil
1 cup full-fat cottage cheese
12 oz lacinato kale
8 oz whole-wheat pasta
1 oz parmesan cheese
¼ tsp red pepper flake
Instructions
6 Take out the cottage cheese and let it sit at room temperature (this will help prevent it from breaking). 0 Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 4 minutes. 1 Using tongs, transfer the kale to a high-powered blender or food processor (it's okay if some of the water drips into the blender). Keep the pot of water at a boil. 2 Give the kale a few minutes to cool down so it's not piping hot. Meanwhile, add the pasta to the boiling water and cook according to package directions for al dente (the water will likely be green or yellow-ish from the kale; that’s ok!) If using Banza, remember to reduce the heat to a simmer and cook for 2 minutes less than the directions call for. Otherwise it can easily overcook. Reserve a scoop of the pasta water; drain. 3 Add the cottage cheese, Parmesan, garlic, lemon juice, olive oil, red pepper flakes, 1/2 teaspoon salt and several grinds black pepper to the blender with the kale and blend until smooth. Taste and season with more salt as needed. 4 Pour MOST of the sauce into a large skillet (or back into the pasta pot) and set it over low heat to re-warm it, if necessary (you always want to keep cottage cheese-based sauces over low heat so they don't separate). Add the cooked pasta and toss to coat, adding a splash of pasta water if needed. If you like a really saucy pasta, add the rest of the sauce. 5 Divide into bowls and top each serving with grated Parmesan and a drizzle of olive oil.View original recipe