Cottage Cheese & Cherry Tomato Pasta
Ingredients
- 12 ouncespasta (short shapes like penne or fusilli)
- 1½ poundscherry tomatoes
- 1 cupcottage cheese
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil
- ½lemon
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 1.5 pounds cherry tomatoes.
- 03
Chop 1/4 cup fresh basil (or tear into pieces) and cut 1/2 lemon into wedges.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (reserve 1 cup pasta water before draining).
- 02
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
- 03
Add cherry tomatoes and red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until tomatoes begin to burst and release their juice.
- 04
Add drained pasta to the skillet along with 3/4 cup reserved pasta water. Stir over medium heat for 1–2 minutes to loosen the sauce.
- 05
Add cottage cheese in spoonfuls and stir gently to distribute throughout. Add more pasta water if needed to reach a silky consistency (the starch thickens it).
- 06
Season with salt, pepper, and a squeeze of fresh lemon juice. Toss in fresh basil, taste, and adjust seasoning.
- 07
Serve immediately while warm.
Spice Tips
For mild heat, the 1/4 teaspoon red pepper flakes is subtle. Add up to 1/2 teaspoon for a more noticeable kick. A pinch of smoked paprika or a drizzle of good balsamic adds depth.