# Ingredient List:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
06 - 5 oz baby spinach leaves
07 - 1 cup cottage cheese (full-fat or low-fat)
08 - 1/4 cup whole milk or reserved pasta water
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 tsp dried Italian herbs (optional)
11 - Salt and pepper, to taste
12 - Pinch of red pepper flakes (optional)
→ Garnish
13 - Extra grated Parmesan cheese
14 - Fresh basil leaves (optional)
# Recipe Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for an additional 2 minutes.
05 - Add baby spinach and cook, stirring, until wilted, about 1 to 2 minutes.
06 - Reduce heat to low, then stir in cottage cheese, milk or reserved pasta water, and Parmesan cheese. Mix until creamy and heated through. Season with Italian herbs, salt, pepper, and red pepper flakes if using.
07 - Add drained pasta to the sauce, tossing gently to coat evenly. Add more reserved pasta water if sauce is too thick.
08 - Serve immediately, topped with extra grated Parmesan and fresh basil leaves if desired.
