Cottage Cheese Pasta by @lojdovale

20 min

2 servings

🍝

200 g

Pasta

🧀

130 g

Semi-fat cottage cheese

🧄

3 g

Garlic

🧈

5 g

Butter

🍝

120 ml

Pasta cooking water

🧂

1 g

Salt

⚫

0.5 g

Black pepper

🧀

20 g

Parmesan

  1. Boil
    • pasta
    • salt
    • Pasta cooking water

    Bring salted water to a boil in the thin-walled cast-iron saucepan and cook 200 g pasta according to the package directions.

  2. Drain
    • pasta cooking water
    • pasta

    Reserve 120 ml pasta cooking water, then drain the cooked pasta in the colander.

  3. Chop
    • garlic
    • butter

    Finely chop or grate 1 garlic clove and melt 5 g butter in the thin-walled cast-iron saucepan over medium heat.

  4. Sauté
    • garlic
    • butter

    Sauté the garlic in the melted butter for 30 seconds, without letting it brown.

  5. Add
    • semi-fat cottage cheese
    • salt

    Add 125 g semi-fat cottage cheese and season it with salt and black pepper.

  6. Stir
    • semi-fat cottage cheese
    • pasta cooking water
    • Pasta

    Stir in 60 ml pasta cooking water until the cottage cheese forms a creamy sauce.

  7. Add
    • pasta
    • semi-fat cottage cheese

    Add the drained pasta and toss it thoroughly with the sauce.

  8. Add
    • pasta cooking water
    • Pasta

    Add the remaining pasta cooking water as needed and stir until the sauce is glossy and creamy.

  9. Divide
    • Parmesan cheese
    • Pasta

    Divide the pasta between 2 serving plates and grate 20 g Parmesan cheese over each portion.

Cottage Cheese Pasta by @lojdovale

20 min

2 servings

🍝

200 g

Pasta

🧀

130 g

Semi-fat cottage cheese

🧄

3 g

Garlic

🧈

5 g

Butter

🍝

120 ml

Pasta cooking water

🧂

1 g

Salt

⚫

0.5 g

Black pepper

🧀

20 g

Parmesan

Preparation Steps

  1. Step 1/9

    Bring salted water to a boil in the thin-walled cast-iron saucepan and cook 200 g pasta according to the package directions.

    🍝pasta
    🧂salt
    thin-walled cast-iron saucepan
    🥄wooden spoon

  2. Step 2/9

    Reserve 120 ml pasta cooking water, then drain the cooked pasta in the colander.

    🍝pasta cooking water
    🍝pasta
    thin-walled cast-iron saucepan
    🧺colander

  3. Step 3/9

    Finely chop or grate 1 garlic clove and melt 5 g butter in the thin-walled cast-iron saucepan over medium heat.

    🧄garlic
    🧈butter
    🔪chef's knife
    🧀grater
    thin-walled cast-iron saucepan
    🥄wooden spoon

  4. Step 4/9

    Sauté the garlic in the melted butter for 30 seconds, without letting it brown.

    🧄garlic
    🧈butter
    thin-walled cast-iron saucepan
    🥄wooden spoon

  5. Step 5/9

    Add 125 g semi-fat cottage cheese and season it with salt and black pepper.

    🧀semi-fat cottage cheese
    🧂salt
    ⚫black pepper
    thin-walled cast-iron saucepan
    🥄wooden spoon

  6. Step 6/9

    Stir in 60 ml pasta cooking water until the cottage cheese forms a creamy sauce.

    🧀semi-fat cottage cheese
    🍝pasta cooking water
    thin-walled cast-iron saucepan
    🥄wooden spoon

  7. Step 7/9

    Add the drained pasta and toss it thoroughly with the sauce.

    🍝pasta
    🧀semi-fat cottage cheese
    thin-walled cast-iron saucepan
    🥄wooden spoon

  8. Step 8/9

    Add the remaining pasta cooking water as needed and stir until the sauce is glossy and creamy.

    🍝pasta cooking water
    thin-walled cast-iron saucepan
    🥄wooden spoon

  9. Step 9/9

    Divide the pasta between 2 serving plates and grate 20 g Parmesan cheese over each portion.

    🧀Parmesan cheese
    🍽️serving plates
    🧀grater

Composition

Ingredients

Types

Grains, Dairy, Vegetables, Water, Seasonings

Ingredients

Pasta, Semi-fat cottage cheese, Garlic, Butter, Pasta cooking water, Salt, Black pepper, Parmesan

Notes

Pasta cooking water (a little, plus more as needed), Parmesan (for serving)

Allergens

gluten, milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, High-protein

Calories

510 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 72g, Fat: 14g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 340mg, Sodium: 510mg, Iron: 2.1mg, Potassium: 250mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 0.7µg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

thin-walled cast-iron saucepan, colander, wooden spoon, chef's knife, grater, serving plates

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Creamy, Tender, Silky

Flavors

Savory, Garlicky, Cheesy, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 120 min at room temperature), fridge : 3 days (Store in an airtight container,Reheat gently with a splash of water), freezer : 30 days (Freeze in an airtight container,Texture may become less creamy after thawing)