Cottage Cheese Alfredo: A High-Protein Twist on a Creamy Classic

Fettuccine Alfredo is a classic comfort food, but the traditional version leans heavily on cream, butter and cheese. This lighter take swaps most of that richness for blended cottage cheese, which creates a silky sauce while adding a boost of protein.

Cottage cheese has had a comeback in recent years, and for good reason. It’s high in protein, which helps keep you feeling full and supports muscle health, and it provides calcium for bone health. Choosing a low-fat version and pairing it with 2% milk keeps the sauce creamy with less saturated fat than a typical cream-based Alfredo.

The recipe also works in some extra nutrition with baby spinach, which wilts right into the sauce and adds vitamins A and K, folate and fiber. A drizzle of extra-virgin olive oil adds heart-healthy unsaturated fat, and a pinch of crushed red pepper brings a little heat.

Cottage cheese and Parmesan can be high in sodium, so people watching their salt intake may want to use less salt in the pasta water and sauce. With a few simple swaps, this weeknight dinner shows that comfort food and balanced eating can go hand in hand.

Cottage Cheese Alfredo

Ingredients

• Kosher salt
• 8 ounces dry fettuccine
• 1 Tablespoon extra-virgin olive oil
• 1 1/4 cups low-fat cottage cheese
• 1 cup 2% milk
• 1 ounce parmesan, shredded (about 1/3 cup packed)
• 2 small cloves garlic, finely chopped
• 3 Tablespoons unsalted butter, softened
• 1 Tablespoon all-purpose flour
• 3 ounces baby spinach
• Crushed red pepper flakes

Directions

1. In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.
2. Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour and 1 teaspoon salt until smooth. Transfer sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.
3. Add pasta to skillet and toss in sauce to coat, using pasta water to loosen sauce if it becomes too thick.
4. Divide pasta among bowls. Top with red pepper.

This recipe was originally published on Delish.