Creamy Cottage Cheese Basil Pasta
, Serves 4 to 6
Spaghetti tossed in a silky blended sauce of cottage cheese, Parmesan, basil and spinach, brightened with lemon.
| 1 lemon, zested & juiced | Blend until very smooth | Blend 3/4 cup pasta water into sauce | Off heat, toss to coat, season, serve | |
| 225 g whole-milk cottage cheese (1 cup), room temp | ||||
| 100 g grated Parmesan (1 cup), plus more for serving | ||||
| 2 tbsp extra-virgin olive oil, plus more for serving | ||||
| 1 garlic clove, smashed & peeled | ||||
| 85 g baby spinach (3 big handfuls) | ||||
| 70 g torn basil leaves (2 packed cups) | ||||
| Salt (for the pasta water) | Boil salted water, cook pasta al dente | Scoop out pasta water, drain | ||
| 450 g spaghetti or other long pasta | ||||
| 360 ml pasta water (reserved) | ||||
| Salt (to taste, to finish) |
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