Ingredients:

  • 14.5 oz Barilla Protein+ Penne
  • 1.5 cups low-fat cottage cheese
  • 0.5 cup grated Parmesan cheese
  • 8.5 oz jar sun-dried tomatoes in oil, drained (2 tbsp oil reserved)
  • 3 cloves fresh garlic, minced
  • 1 tsp red pepper flakes
  • 0.5 cup reserved pasta water
  • 2 cups fresh baby spinach
  • 0.25 cup fresh basil, chiffonade
  • 0.5 lemon, juiced

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the protein pasta for 9 minutes until firm to the bite, which is 1 minute less than the package directions for al dente. Reserve 0.5 cup of pasta water before draining.
  2. In a high-speed blender, combine the cottage cheese and grated Parmesan cheese. Blend until completely smooth and velvety.
  3. Heat a large skillet over medium heat with 2 tablespoons of the reserved sun-dried tomato oil. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant and a sizzle starts.
  4. Add the drained sun-dried tomatoes and fresh baby spinach to the pan. Sauté until the spinach is bright green and just starting to collapse, about 30 seconds.
  5. Reduce heat to low. Add the cooked pasta and the blended cheese sauce to the pan. Gradually stir in 0.5 cup of the reserved pasta water to emulsify the sauce.
  6. Stir constantly over low heat for 2 minutes until the sauce thickens and coats every noodle.
  7. Remove from heat. Stir in the fresh lemon juice and basil. Serve immediately while creamy.