Cottage cheese becomes a light, creamy sauce with garlic and herbs, tossed through warm pasta for a quick weeknight dinner. This shelf holds the protein; everything else is staples.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 25 g protein, 69 g carbohydrate, 13 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 pasta until one minute short of tender, then drain and set aside. While it cooks, mince 2 cloves garlic.12 min
2. Melt 1 tablespoon butter in a large pan over medium heat, add the garlic, and cook for 30 seconds until fragrant. Stir in 1 cup cottage cheese and a pinch of salt and pepper, then cook for 2 minutes, stirring gently, until the mixture is warm and loosens slightly.2 min
3. Add the pasta to the pan, toss gently to coat, and taste for salt and pepper. Serve at once.

Note Swap dried tarragon or thyme for the garlic if you prefer. Leftovers keep refrigerated for one day but best eaten hot. Serve with a bitter green salad and bread to soak up the sauce.