Cottage Cheese Pasta

Cost effective, packed with protein and brimming with herby vegetable flavor, our cottage cheese pasta is the PERFECT way to do a summery pasta without the guilt.

Course Main Course

Cuisine American

Keyword summery pasta, vegetable pasta, cottage cheese pasta

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 409kcal

Author Nicole

Cost $15

Equipment

1 Large skillet

Ingredients

1 tbsp olive oil
5 large garlic cloves, minced
12 oz cherry tomatoes
1 tsp salt, divided
1 lb asparagus diced (2 cups)
1 lb pappardelle
2 cups AE Dairy Mr. E's Cottage Cheese

Instructions

Bring a large pot of water to a rolling boil. Season generously with salt. It should taste as salty as sea water.
Heat a large skillet with high sides to a medium-high heat. When the pan is hot, add the olive oil. Swirl the pan to coat. Add the cherry tomatoes and 1/2 teaspoon salt. Use a wooden spoon to toss the tomatoes in the oil. Let them blister, stirring every few minutes. When the skin has started to blister, use the back of your wooden spoon to smash the tomatoes. Be careful as something the juice can spray out.
Drop the pasta into the boiling water. Use tongs to gently loosen the noodles and make sure they aren't sticking together while they cook.
Add the asparagus to the pan along with another 1/4 teaspoon salt. Toss to coat in the tomatoes. Cook the asparagus with the tomatoes for 3-4 minutes until the asparagus is bright green. Add the garlic, cook another minute until the garlic is fragrant.
When the pasta is just UNDER aldente, use the tongs to transfer the cooked pasta to the tomato and asparagus mixture. DO NOT drain pasta water. Spoon the cottage cheese on top of the pasta along with 1/2 cup starchy pasta water and another 1/4 tsp salt. Use tongs or serving spoons to gently toss the pasta, veggies and cottage cheese.
Season to taste with salt and pepper. Enjoy!

Nutrition