# What you'll 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 - Boil 12 oz of pasta in salted water until al dente. Reserve 1/2 cup of the cooking water then drain.
02 - Warm 2 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, approximately 1 minute. Incorporate spinach and sauté until wilted, about 2 minutes. Remove from heat.
03 - Combine cooked spinach and garlic with 1 cup cottage cheese, 1/4 cup milk, 1/4 cup grated Parmesan, salt, pepper, and nutmeg in a blender. Process until smooth and creamy.
04 - Return drained pasta to pot or skillet. Pour sauce over pasta, tossing to coat evenly. Add reserved pasta water incrementally to adjust sauce consistency as desired.
05 - Plate immediately, garnished with extra Parmesan, freshly ground black pepper, and basil leaves if preferred.
