Ingredients
Pasta
- 8 oz whole wheat penne pasta
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 tablespoon lemon juice
- 1/2 cup 4% milkfat cottage cheese
- 1/2 cup pasta water (reserved from cooking pasta)
Instructions
- Cook the pasta: Cook the whole wheat penne pasta according to package directions. Reserve one cup of pasta water as you will need about 1/2 cup to thin the sauce later.
- Sauté garlic: Heat the olive oil in a large saucepan over medium-low heat. Add the minced garlic and sauté gently for about 3 minutes until fragrant but not browned.
- Simmer tomatoes and lemon juice: Add the fire-roasted diced tomatoes and lemon juice to the pan. Increase the heat to medium-high and simmer for 10-12 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture thickens.
- Blend sauce: Carefully transfer the hot tomato mixture to a blender. Add the cottage cheese and 1/2 cup of the reserved pasta water. Blend until completely smooth, allowing steam to escape to avoid pressure buildup. Add a little more pasta water if the sauce is too thick.
- Combine pasta and sauce: Pour the blended sauce over the cooked pasta and toss to combine. Taste and season with salt if needed. Serve immediately.
Notes
- Use whole wheat pasta for a healthier option with more fiber.
- Reserve extra pasta water in case the sauce needs to be thinned after blending.
- Be cautious when blending hot liquids—vent the blender lid to allow steam to escape to prevent accidents.
- Feel free to add fresh herbs like basil or parsley for added flavor.
- This sauce is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
