Cottage Cheese Pasta with Lemon, Garlic & Fresh Herbs
Ingredients
- 12 ouncespasta (any short shape (penne, fusilli, shells))
- 1½ cupscottage cheese
- 1lemon
- 3 clovesgarlic
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 3 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- 1 pinchsalt and black pepper
- ½ cupParmesan cheese (finely grated)
Prep
- 01
Zest and juice 1 lemon.
- 02
Mince 3 garlic cloves.
- 03
Coarsely chop 1/4 cup fresh dill and 1/4 cup fresh parsley.
- 04
Finely grate 1/2 cup Parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Reserve 1 cup of pasta water, then drain.
- 02
While pasta cooks, warm olive oil in a small saucepan over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- 03
Remove from heat and stir in cottage cheese, lemon juice, dill, and parsley. Season with salt and black pepper to taste.
- 04
Toss hot pasta with the cottage cheese mixture, adding reserved pasta water a splash at a time until the sauce coats the noodles (you may not need all of it).
- 05
Divide among bowls, top with grated Parmesan and a lemon zest sprinkle, and serve immediately.
Spice Tips
For extra punch, increase lemon juice by another 1/2 tablespoon or add 1/2 teaspoon grated lemon zest to the sauce before tossing. A pinch more red pepper flakes adds warmth without heat. Fresh mint is a bright alternative to dill if that's what you have on hand.
Make ahead: prep the herbs and garlic in the morning, store in separate containers. Cottage cheese sauce can sit at room temperature for up to 30 minutes before tossing with pasta.