Cottage cheese makes a creamy, tangy sauce that coats pasta without weighing it down. This shelf gives you the base for a quick weeknight dish that tastes richer than it is, dressed simply with tomato and garlic.

Serves 2. 20 minutes, 15 at the stove.

About 500 calories a serving, 21 g protein, 91 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container (about 15 oz) Daisy 2% low fat cottage cheese, 8 oz pasta, 2 tablespoons olive oil, 3 cloves garlic, to taste salt, to taste pepper, 1 can (14 oz) canned tomatoes.

1. Bring a large pot of salted water to a boil and add 8 oz pasta. Cook until just tender, about 10 minutes, stirring once halfway through.10 min
2. While the pasta cooks, warm 2 tablespoons olive oil in a second pot over medium heat. Mince 3 garlic cloves and cook in the oil until fragrant, about 1 minute.1 min
3. Pour in one 14 oz can of tomatoes with their juice, breaking them up with a spoon. Bring to a simmer and cook 5 minutes while the pasta finishes.5 min
4. Scoop the cottage cheese into a bowl and stir until loosened. When the pasta is done, reserve 1 cup of cooking water and drain the pasta.
5. Stir the cottage cheese into the tomato sauce off the heat, then fold in the drained pasta. Add reserved pasta water 1/4 cup at a time, stirring gently, until the sauce coats the strands lightly. Season with salt and pepper to taste.

Cook mode

Note Swap canned tomatoes for fresh when in season. Leftovers keep three days in the refrigerator and reheat gently with a splash of water. Serve with a small green salad or steamed broccoli on the side.