Ingredients:
- 2 cups cottage cheese
- 3/4 cup Parmesan cheese, grated or shaved
- 1 garlic clove
- ½ tsp. salt
- ½ tsp. black pepper
- 1 lb. fettuccine
- 5 Tbsp. butter, room temperature
- ¼ cup chopped fresh parsley optional
- For serving Parmesan cheese (optional)
Directions:
- Add cottage cheese, Parmesan cheese, butter, garlic, salt and pepper to a high speed blender and process until smooth to create an alfredo-like sauce.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Drain the pasta, but reserve about 1 cup of the cooking liquid.
- Return the pasta to the pot and add the sauce and about ½ cup of the pasta water.
- Set over low heat and cook, stirring constantly, until the sauce is warmed and most of the liquid has been absorbed, about 3 minutes.
- Remove from heat and garnish with parsley and grated Parmesan cheese, if desired, before serving.
