Ingredients
For the Pasta
- 8 ounces fettuccine noodles (or pasta of choice)
For the Sauce
- 1 (16-ounce container) low-fat cottage cheese (2 cups)
- ½ cup grated Parmesan cheese (plus additional for serving)
- ½ cup 2% milk
- 1 garlic clove (roughly chopped, about 1 teaspoon)
- Kosher salt (as needed)
- Chopped fresh parsley (for garnish)
- Freshly ground black pepper (to taste)
Instructions
- Boil: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Be sure to reserve 1 cup of the pasta cooking liquid before draining the noodles.
- Blend: In a blender or food processor, combine the low-fat cottage cheese, grated Parmesan cheese, 2% milk, and roughly chopped garlic clove. Blend the mixture until smooth and creamy.
- Combine: Pour the blended cottage cheese sauce into a wide skillet over low heat. Add the cooked fettuccine noodles and gently toss to combine and warm the sauce. If the sauce feels too thick, gradually add some of the reserved pasta cooking water to thin it out and achieve desired consistency. Be careful not to overheat the sauce to prevent it from curdling.
- Finish: Taste the sauce and season with kosher salt if needed, noting that some brands of cottage cheese can be saltier. Top with freshly ground black pepper and chopped fresh parsley. Serve immediately with an extra sprinkle of grated Parmesan cheese on top.
Notes
- Reserve pasta water to adjust the consistency of the sauce as needed.
- Do not overheat the sauce to avoid curdling; warm gently over low heat.
- Use fresh Parmesan cheese for best flavor.
- This recipe uses low-fat cottage cheese to keep the sauce creamy yet lighter than traditional Alfredo.
- The garlic can be adjusted to taste or omitted for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
