# What you'll need:
→ Pasta
01 - 12 ounces short pasta (penne, fusilli, or rigatoni)
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
06 - 5 ounces baby spinach leaves
07 - 1 cup cottage cheese (full-fat or low-fat)
08 - 1/4 cup whole milk or reserved pasta water
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 teaspoon dried Italian herbs (optional)
11 - Salt and pepper, to taste
12 - Pinch of red pepper flakes (optional)
→ Garnish
13 - Extra grated Parmesan cheese
14 - Fresh basil leaves (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the sun-dried tomatoes to the skillet and cook for an additional 2 minutes.
05 - Add the baby spinach leaves and cook, stirring constantly, until wilted, about 1 to 2 minutes.
06 - Reduce heat to low. Stir in cottage cheese, whole milk (or reserved pasta water), and grated Parmesan cheese. Mix until the sauce is creamy and heated through. Season with dried Italian herbs, salt, pepper, and red pepper flakes if desired.
07 - Add the drained pasta to the sauce and toss gently to coat. If the sauce is too thick, stir in additional reserved pasta water as needed.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
