Cottage Cheese Pasta

Cottage Cheese Pasta

This Cottage Cheese Pasta is the perfect way to do a summery pasta without the guilt. Mr. E’s Garden Vegetable Cottage Cheese adds creaminess, a pinch of flavor and so much protein without the addition of cream or meat.
Recipe courtesy of Cooking for Keeps
10 minutes prep time
Prep Time

10 minutes

serves 6


20 minutes cook time
Cook Time

20 minutes

easy difficulty



  • 1

    Bring a large pot of water to a rolling boil. Season generously with salt. It should taste as salty as sea water.

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  • 2

    Heat a large skillet with high sides to a medium-high heat. When the pan is hot, add the olive oil. Swirl the pan to coat. Add the cherry tomatoes and 1/2 teaspoon salt. Use a wooden spoon to toss the tomatoes in the oil. Let them blister, stirring every few minutes. When the skin has started to blister, use the back of your wooden spoon to smash the tomatoes. Be careful as something the juice can spray out.

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  • 3

    Drop the pasta into the boiling water. Use tongs to gently loosen the noodles and make sure they aren't sticking together while they cook.

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  • 4

    Add the asparagus to the pan along with another 1/4 teaspoon salt. Toss to coat in the tomatoes. Cook the asparagus with the tomatoes for 3-4 minutes until the asparagus is bright green. Add the garlic, cook another minute until the garlic is fragrant.

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  • 5

    When the pasta is just under al dente, use the tongs to transfer the cooked pasta to the tomato and asparagus mixture. Do not drain pasta water. Spoon the cottage cheese on top of the pasta along with 1/2 cup starchy pasta water and another 1/4 tsp salt. Use tongs or serving spoons to gently toss the pasta, veggies and cottage cheese.

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  • 6

    Season to taste with salt and pepper. Enjoy!

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