Fettuccini with Cottage Cheese and Spinach

Super Easy

You will not miss any of the fat from a traditional fettuccini alfredo or carbonara with this dish. It is a super simple hack, use cottage cheese for the base.

I started making this Fettuccini with Cottage Cheese and Spinach when I had leftover cottage cheese in the fridge. I'm not a big cottage cheese person, so I needed to find a use for it or it was going to be thrown away.

I was pleasantly surprised. Blended with the pasta, water made a lovely creamy sauce.

When I made this for myself, I made it for two. I used the same amount of spinach that is in the recipe, but only half the pasta and half the cottage cheese because that's what I had. It came out great.

You can do so much with this base recipe and make it all year long.

• Spring: Add peas or blanched asparagus

• Summer: Add tomatoes and basil

• Fall: Add roasted root vegetables or mushrooms

• Winter: Add winter squash like butternut

That's just the beginning. How will you make this your own?