Ingredients
Scale
- 12 ounces chickpea rotini or penne, gluten-free labeled if needed
- 2 cups 2% cottage cheese
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup finely grated Parmesan cheese, plus more for serving if desired
- 1 tablespoon olive oil
- 3 small garlic cloves
- 2 teaspoons finely grated lemon zest
- 3 tablespoons fresh lemon juice, divided
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon fine salt, plus more to taste if needed
- 1 cup frozen green peas
- 5 ounces baby spinach
- 1/2 to 1 cup reserved pasta cooking water, as needed
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Bring a large pot of water to a boil. Cook the chickpea pasta according to the package directions until just tender. Before draining, reserve at least 1 cup of the pasta cooking water, then drain the pasta without rinsing.
- While the pasta cooks, add the cottage cheese, Greek yogurt, Parmesan, olive oil, garlic, lemon zest, 2 tablespoons lemon juice, black pepper, and salt to a blender or food processor. Blend for 45 to 60 seconds, scrape down the sides, then blend again until completely smooth.
- Return the empty pasta pot to low heat. Add the frozen peas and 1/4 cup reserved pasta water and stir for about 1 minute. Add the spinach and toss just until it begins to wilt.
- Return the drained pasta to the pot. Reduce the heat to its lowest setting or move the pot briefly off the burner. Pour in the blended cottage cheese sauce and toss continuously.
- Add more reserved pasta water 2 tablespoons at a time until the sauce is glossy and evenly coats the pasta. Warm gently for about 1 minute if needed, but do not let the sauce boil.
- Stir in the remaining 1 tablespoon lemon juice. Taste and adjust with black pepper or a small amount of salt. Serve warm with extra lemon zest, Parmesan, or optional red pepper flakes.
Notes
- Do not boil the cottage cheese sauce after it is added to the pasta; gentle heat helps keep the texture smooth.
- The nutrition estimate assumes chickpea pasta, 2% cottage cheese, nonfat Greek yogurt, and the listed Parmesan amount. Brand labels vary.
- Regular wheat pasta can be substituted, but the protein and fiber per serving will be lower than the listed nutrition.
- Use appropriately labeled chickpea pasta and packaged ingredients when gluten cross-contact matters.
- Refrigerate leftovers promptly and use within 3 to 4 days. Reheat gently with a splash of water until the food reaches 165°F.
- Freezing is not recommended for best texture because legume pasta can soften and the blended dairy sauce may become grainy after thawing.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian