Ingredients
- 8 oz fettuccine (or pasta of choice)
- 1 cup low-fat cottage cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- ¼ cup milk (any variety)
- Salt and freshly ground black pepper, to taste
- ½ cup reserved pasta water (if needed)
- Optional: Chopped fresh parsley for garnish
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Prepare the Alfredo Sauce:
- In a blender or food processor, blend cottage cheese, Parmesan cheese, and milk until smooth.
- In a large skillet over medium heat, melt butter and sauté garlic for 1-2 minutes until fragrant.
- Pour the blended cottage cheese mixture into the skillet and stir well.
- Cook for 2-3 minutes, stirring frequently, until heated through.
- Season with salt and black pepper to taste.
3. Combine Pasta and Sauce:
- Add the cooked fettuccine to the skillet and toss to coat.
- If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
4. Serve and Enjoy:
- Divide among plates and garnish with fresh parsley.
- Serve immediately and enjoy your creamy, healthy Alfredo!
Notes
- Extra Protein: Add grilled chicken, shrimp, or tofu.
- Veggie Boost: Stir in steamed broccoli, spinach, or mushrooms.
- Gluten-Free: Use gluten-free pasta for a GF version.
- Storage: Refrigerate for up to 3 days. Reheat with a splash of milk for creaminess.
- Low-Carb Option: Serve over zucchini noodles or spaghetti squash.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
