Cottage Cheese Pasta with Cherry Tomato Burst
Ingredients
- 12 ouncespasta (short shape like penne or farfalle)
- 1½ cupscottage cheese
- 1 poundcherry tomatoes
- 3 clovesgarlic
- 1lemon
- ½ cupfresh basil
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 3 garlic cloves.
- 02
Zest the lemon and cut it in half for juicing.
- 03
Chop or tear fresh basil into bite-sized pieces.
- 04
Halve the cherry tomatoes or leave whole if small.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water, then drain.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook, stirring occasionally, for 5–7 minutes until they begin to soften and burst. Some should blister slightly.
- 03
Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Remove from heat. Stir in the cottage cheese, the zest of the lemon, and 2 tablespoons fresh lemon juice. Add 1/2 cup pasta water and stir gently to combine into a loose, creamy sauce. Add salt, black pepper, and red pepper flakes to taste.
- 05
Add the hot pasta to the skillet and toss gently, adding more pasta water a few tablespoons at a time if needed to reach a silky consistency.
- 06
Finish with the remaining 1 tablespoon olive oil and tear in the remaining basil. Serve warm.
Spice Tips
Red pepper flakes add gentle heat; start with 1/4 teaspoon and adjust upward. A pinch of nutmeg stirred into the cottage cheese mixture adds warmth without spice. Fresh mint can replace basil for a lighter, more herbaceous finish.
This recipe celebrates cottage cheese's creamy texture without masking it. The bursting tomatoes and bright lemon keep the dish fresh and bright. Swap the basil for mint or arugula for a different mood. Leftovers keep well refrigerated for 2 days; gently reheat with a splash of water or broth.