Cottage Cheese Alfredo

Ingredients · for 4 (scales to your household)

• 1/2 tsp Kosher salt $0.03
• 8 oz. Dry fettuccine $1.53
• 1 tbsp. Extra-virgin olive oil $0.18
• 1 1/4 c. Low-fat cottage cheese $3.44
• 1 c. 2% milk $0.42
• 1 oz. Parmesan $0.91
• 2 Cloves garlic $0.06
• 3 tbsp. Unsalted butter $0.61
• 1 tbsp. All-purpose flour $0.02
• 3 oz. Baby spinach $2.39
• 1/4 tsp Crushed red pepper flakes $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.
2. Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Transfer sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.
3. Add pasta to skillet and toss in sauce to coat, using pasta water to loosen sauce if it becomes too thick.
4. Divide pasta among bowls. Top with red pepper.

Per serving