Description
A creamy and tangy cottage cheese pasta sauce that combines fire-roasted tomatoes with garlic and lemon juice for a flavorful, nutritious meal. This recipe offers a healthier alternative to traditional cream-based pasta sauces, perfect for a quick weeknight dinner.
Ingredients
Pasta
- 8 oz whole wheat penne pasta
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 tablespoon lemon juice
- 1/2 cup 4% milkfat cottage cheese
- 1/2 cup reserved pasta water (plus extra if needed)
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Reserve one cup of pasta water before draining. You will likely use about 1/2 cup of the reserved water to adjust the sauce consistency.
- Sauté Garlic: In a large saucepan, heat the olive oil over medium-low heat. Add the minced garlic and sauté gently for 3 minutes until fragrant, being careful not to burn the garlic.
- Simmer Tomatoes: Add the fire-roasted diced tomatoes and lemon juice to the saucepan. Increase the heat to medium-high and simmer for 10-12 minutes, allowing most of the tomato juices to evaporate, intensifying the flavors.
- Blend Sauce: Transfer the cooked tomatoes, cottage cheese, and 1/2 cup reserved pasta water carefully into a blender. Blend until smooth, ensuring steam can escape safely if ingredients are hot. Add more pasta water as needed to reach desired sauce thickness.
- Combine and Serve: Toss the cooked pasta with the blended sauce thoroughly. Taste and season with salt if necessary. Serve immediately for best flavor and texture.
Notes
- Be cautious when blending hot liquids to avoid steam pressure buildup in the blender.
- If you prefer a chunkier sauce, blend for a shorter time or pulse the blender.
- Whole wheat pasta adds extra fiber and nutrients but you can substitute with regular pasta if preferred.
- Adjust the lemon juice to taste for more or less tanginess.
- Reserve extra pasta water to thin out the sauce further if it becomes too thick.
