Creamy Cottage Cheese Broccoli Pasta You Gotta Try
Enjoy this creamy, high protein broccoli pasta salad made quick and easy.
Equipment
- 1 Pot for boiling pasta and cooking broccoli
- 1 Large bowl for mixing
Ingredients
Main ingredients
- 8 ounces Whole-milk cottage cheese about 1 cup, I use Good Culture
- 1 pound Broccoli roughly 2 heads, fresh and bright green
- 2 large cloves Garlic for aromatic kick
- 8 ounces Protein pasta such as Banza or Barilla Protein+, rigatoni or penne preferred
- Kosher salt for seasoning
- Extra-virgin olive oil for sautéing the garlic
- 2 ounces Freshly grated Parmesan cheese about 1 cup, plus extra for topping
- 1 Lemon zested and juiced
- Freshly ground black pepper for finishing spice
Instructions
Instructions
- Bring a large pot of salted water to a boil on your stovetop.
- Add the broccoli florets and cook for about 2-3 minutes until they look bright green and tender-crisp. Then remove and set aside.
- Put the protein pasta in the same water and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, finely chop garlic. Sauté in olive oil over medium heat for about 1 minute until fragrant.
- Drain pasta but reserve 1 cup of pasta water for later.
- Toss cooked pasta, sautéed garlic, cottage cheese, Parmesan, lemon juice, and zest together. Add kosher salt and pepper to taste.
- Stir in reserved pasta water gradually until desired creaminess.
- Fold in cooked broccoli gently. Adjust seasoning. Serve warm with extra Parmesan on top.
Notes
Serve warm with extra Parmesan for a cheesy finish. Store leftovers in the fridge for up to 3 days or freeze for future use. Add a splash of water or broth when reheating for creaminess.