Protein Pasta Recipe
Protein Pasta recipe with 37g of protein! This healthy vegetarian meal is about to become your new weeknight hero. I've been making this pasta on busy weeknights and could not be more obsessed with the creamy, savory, garlicky flavor. Cottage cheese is the base of the creamy sauce, and the whole thing comes together in just 25 minutes. Even my kids love it!
Servings 4 Servings
Calories 432kcal
Equipment
Ingredients
- 12 ounces protein pasta
- 16 ounces low-fat cottage cheese
- 1/2 cup skim milk
- 1/3 cup parmesan
- 1/2 Tablespoon minced garlic or 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 cups chopped spinach
- 1/4 cup pasta water
Instructions
- Cook the pasta according to the directions on the box.
- In a blender, combine the cottage cheese, milk, cheese, and garlic and blend until smooth.
- Pour the blended sauce into a non-stick skillet and warm over low heat.
- Once it’s warm, add the spinach and stir until wilted while the pasta finishes cooking.
- Reserve 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta water to the sauce, and then add the cooked pasta to the skillet.
- Turn off the heat and stir the pasta continuously in the sauce for 1-2 minutes allowing the sauce to coat the pasta and thicken. The sauce will continue to thicken as it cools.
- Top the pasta with more cracked black pepper and parmesan cheese, serve and enjoy!
Video
Notes
Storing
- Refrigerate - Allow the pasta to cool completely, transfer it to an airtight container, and refrigerate it for up to 3-4 days.
- Reheat - To reheat, add 1-2 Tablespoons of milk, water, or broth, then reheat slowly in the microwave, stirring frequently.
Nutrition
Serving: 2cups | Calories: 432kcal | Carbohydrates: 60g | Protein: 37g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 1231mg | Potassium: 674mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 5mg | Calcium: 260mg | Iron: 2mg