Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the protein pasta according to the package directions. Before draining, reserve about ½ cup of the pasta water, then drain the pasta and set it aside.
- In a high speed blender, combine the basil pesto, cottage cheese, and baby spinach. Blend on high until smooth and creamy, adding a small splash of the reserved pasta water as needed to reach your desired consistency.
- Using the same pot that you cooked the pasta in, pour the pesto sauce in and warm it over low heat for 2-3 minutes, stirring often.
- Add the cooked pasta to the pot and toss until it's evenly coated in the sauce. If it's too thick or sticky, add a little bit more of the reserved pasta water.
- Taste and season with salt and pepper to taste. Add a squeeze of lemon juice to brighten up the dish (optional) and top with parmesan cheese if desired.
Notes
For protein pasta, I like to use Brami, Barilla Protein+, or chickpea pasta like Banza.
Store any leftover pasta in an airtight container in the fridge for up to 3–4 days.
Enjoy this recipe as a main dish or as a side dish. Add your favorite protein like rotisserie chicken, shrimp or chickpeas to boost the protein content even more.
For variations, substitutions, and tips, see full blog post above.