Creamy Kale Pasta With Cottage Cheese
Per serving: 445 cal, 11.5 g fat (3.5 g sat), 17 g protein, 464 mg sodium, 67 g carb, 4 g sugars (0 g added sugars), 5 g fiber
Equipment
- 1 Food processor
Ingredients
- 350g short pasta like gemelli
- 2 scallions roughly cut
- 1 pkg kale approximately 142g
- 1/2 cup cottage cheese
- 1/3 cup grated Parmesan plus more for serving
- Kosher salt and pepper
- 2 tbsp extra-virgin olive oil
Instructions
- Cook pasta per the package directions. Reserve 1/2 cup of cooking water, drain, and return pasta to pot.
- While pasta cooks, in a food processor, pulse scallions and 3 cups kale to finely chop. Add cottage cheese, Parmesan, and 1/2 tsp each salt and pepper and pulse to combine.
- Scrape down sides, then with the machine running, gradually add oil and puree until smooth.
- Toss pasta with sauce to coat, then toss with remaining 3 cups kale, adding a couple Tbsp reserved pasta water as necessary to help kale wilt. Serve topped with additional Parmesan and freshly cracked pepper.