Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Creamy Broccoli and Cottage Cheese Pasta
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 475
- Total Fat
- 10 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 17 milligrams
- Sodium
- 593 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
Cottage cheese gives this high-protein pasta dish a creamy, velvety sauce without heavy cream, while broccoli and peas pack it with vegetables. The sweet peas hide among the pasta for little bursts of freshness in every bite, and lemon-garlic breadcrumbs add a crisp finish. Best of all, it comes together easily for a satisfying, veggie-packed meal with plenty of protein — 22 grams per serving.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 475
- Total Fat
- 10 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 17 milligrams
- Sodium
- 593 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
Ingredients
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Directions
- Add 1 tablespoon of the olive oil to a small skillet and grate the small clove of garlic into it. Turn the heat to medium. As soon as the garlic begins to sizzle, add the panko, 1/8 teaspoon salt and a few grinds of black pepper and cook, stirring, until golden brown, 3 to 5 minutes. Remove from the heat and stir in 1/2 teaspoon of the lemon zest. Set aside to cool.
- Bring a large pot of generously salted water to a boil. Meanwhile, heat the remaining 1 tablespoon olive oil in a large high-sided skillet over medium heat. Add the shallot, chopped garlic and red pepper flakes. Cook, stirring occasionally, until the shallot and garlic are softened and turning golden, 2 to 3 minutes. Add the broccoli, 1 teaspoon salt and several grinds of black pepper. Cook, stirring, 1 minute, then add the broth and bring to a simmer. Cover and reduce the heat to medium low. Cook until the broccoli is bright green and a paring knife slides easily into the stems, 7 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Transfer the broccoli mixture to a blender. Add the basil, lemon juice, 1/4 cup of the peas and the remaining 1 teaspoon lemon zest and blend until smooth. Add the cottage cheese and blend until completely smooth and creamy.
- Return the sauce to the skillet and add the drained pasta and remaining peas. Add 1/2 cup of the reserved pasta water and toss over medium-low heat until the pasta is well coated and the sauce is silky, 1 to 2 minutes. Add the Parmesan and toss to combine, adding more pasta water a splash at a time as needed to loosen the sauce. Top with more Parmesan and the toasted breadcrumbs to serve.
