Cottage Cheese Pasta with Lemon, Herb & Charred Tomatoes
Ingredients
- 12 ouncespasta (short shape like penne or fusilli)
- 2 cupscherry tomatoes
- 3 tablespoonsolive oil
- 3 clovesgarlic
- 1½ cupscottage cheese
- 1lemon
- ½ cupfresh basil
- 2 tablespoonsfresh dill
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Zest 1 lemon and juice it to get 3 tablespoons juice.
- 03
Tear or chop fresh basil leaves to get 1/2 cup.
- 04
Chop fresh dill to get 2 tablespoons.
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 pasta water before draining.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook 5–7 minutes, stirring occasionally, until blistered and collapsed.
- 03
Add minced garlic to the skillet, cook for 30 seconds until fragrant, then remove from heat.
- 04
Stir cottage cheese into the tomato mixture. Add the zest of the lemon and 2 tablespoons fresh lemon juice. Season with salt, pepper, and red pepper flakes to taste.
- 05
Add cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss gently over low heat for 1–2 minutes until creamy, adding more pasta water if needed.
- 06
Stir in fresh basil and dill. Drizzle with remaining 1 tablespoon olive oil and taste for seasoning. Serve immediately.
Spice Tips
The recipe is mild and herbaceous; customize heat and flavor by adjusting red pepper flakes and fresh lemon juice. For savory depth, add 1/4 teaspoon smoked paprika or a pinch of nutmeg to the cottage cheese mixture. Fresh mint brightens the dish if you prefer it over dill.
Cottage cheese creates a creamy sauce without heavy cream. For extra richness, stir in 1/4 cup grated Parmesan at the end. This keeps for 1 day refrigerated; reheat gently with a splash of water or pasta water to restore creaminess.