I’m all about a veggie-packed pasta, which is why you’ll find a full pound of broccoli here (that’s more broccoli than noodles!). To make it even heftier, I worked in 26 grams of protein per serving by incorporating a full cup of cottage cheese and opting for high-protein noodles. If you have a favorite brand of protein pasta, let me know in the comments. I’m always looking to try new ones!
before you start:
one good tip: Having cooked a lot of cottage cheese pastas, I’ve experienced my fair share of grainy sauces. (This can happen when cottage cheese is heated). To prevent this from happening, I recommend always using whole milk cottage cheese. Temperature control is also key. Let the cottage cheese come to room temperature while you cook the pasta. When you add the sauce, be sure that the pasta has cooled a bit and add it off the heat.
ingredient spotlight: I find Barilla Protein+ tastes the most like classic pasta, while Banza is a great GF option. If you are using Banza, cook it a minute or two less than the package directions, as it tends to fall apart easily.
tools you’ll need: A food processor, a large pasta pot, a sheet pan, and a colander.
Ingredients
- Kosher salt
- 1 pound broccoli (about 2 heads)
- 2 large cloves garlic
- 8 ounces protein pasta, such as rigatoni or penne
- Extra virgin olive oil
- 8 ounces whole-milk cottage cheese, room temperature
- 2 ounces freshly grated Parmesan cheese (about 1 cup), plus more for serving
- 1 lemon, zested and juiced
- Freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil.
- Meanwhile, cut the broccoli into bite-size florets. Trim off the tough parts of the stem and discard. Thinly slice the stem crosswise. Peel and thinly slice the garlic.
- Add the pasta to the boiling water. About 2 minutes before the pasta is al dente, add the broccoli florets and cook until the pasta is ready. Turn off the heat and scoop out 1 cup of pasta water, then drain the pasta.
- Transfer the pasta and broccoli florets to a baking sheet, drizzle with oil, and toss to combine. Spread the mixture into an even layer (this will cool down the pasta a bit and prevent it from sticking).
- In a food processor fitted with the blade attachment, add the cottage cheese, Parmesan, lemon zest and juice, 1/2 teaspoon kosher salt, and several grinds black pepper. Process, scraping down the bottom and sides of the bowl as needed, until smooth. With the motor running, stream in a splash of the reserved pasta water until the sauce reaches your desired consistency.
- Heat 2 tablespoons olive oil in the now-empty pasta pot over medium heat. Add the garlic and broccoli stems and sauté until the stems are tender but still have a slight bite, 4 to 5 minutes. Remove from the heat and stir in the pasta and prepared sauce. Stir, adding another splash of pasta water if needed, until the pasta is creamy and well-coated. Taste and season with salt and pepper.
- Serve with more Parmesan.
