Ingredients

8 oz. dry fettuccine
1 Tbsp. extra-virgin olive oil
1 ¼ cups low-fat cottage cheese
1 cup 2% milk
1 oz. Parmesan, shredded (about ⅓ cup packed)
2 small cloves garlic, finely chopped
3 Tbsp. unsalted butter, softened
1 Tbsp. all-purpose flour
3 oz. baby spinach
Crushed red pepper flakes, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry fettuccine and cook according to package directions (8-10 minutes for al dente). Drain, reserving ½ cup of pasta water, and set aside.
2. Blend the Sauce: In a blender, combine cottage cheese, 2% milk, and shredded Parmesan. Blend until smooth and creamy. Set this aside as your Alfredo sauce base.
3. Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Sauté chopped garlic for 1-2 minutes, until fragrant, but be careful not to burn it.
4. Create the Roux: Add softened butter and let it melt. Stir in the flour to form a roux. Cook for 1 minute, stirring constantly to remove the raw flour taste.
5. Add the Sauce: Gradually pour the blended sauce into the skillet with the roux, whisking to prevent lumps. Cook for 3-4 minutes, stirring until the sauce thickens.
6. Add the Spinach: Stir in baby spinach, allowing it to wilt. If the sauce thickens too much, use a splash of reserved pasta water to adjust. Add crushed red pepper flakes for some heat, if desired.
7. Combine and Serve: Add cooked fettuccine to the skillet and toss to coat the pasta. Heat through for 1-2 minutes. Serve hot with extra Parmesan and a sprinkle of red pepper flakes.