Creamy pasta built on cottage cheese instead of cream or cheese sauce. Daisy cottage cheese has enough tang and body to carry pasta on a quiet weeknight, and if you have it on the shelf, you're done shopping.

Serves 2. 20 minutes, 15 at the stove.

About 640 calories a serving, 25 g protein, 73 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until it is tender. Drain, reserving 1/2 cup of the cooking water.12 min
2. While the pasta cooks, mince 2 cloves of garlic. Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium heat and cook the garlic until it softens, about one minute.
3. Stir 1 cup of cottage cheese into the skillet and add 1/4 cup of the reserved pasta water. Warm through, stirring gently, and season with salt and pepper.3 min
4. Add the cooked pasta to the cottage cheese sauce and toss to coat, adding more of the reserved water if you need more sauce. Cook for one minute to marry the flavors.1 min
5. Divide the pasta between two bowls. Zest the lemon over each bowl and finish with a squeeze of juice.

Note Swap the lemon for fresh mint or dill if you have it. Leftovers keep in the refrigerator for two days; thin with a little water when you reheat. Serve with a simple green salad or roasted vegetables on the side.