A light, creamy pasta that comes together in twenty minutes using cottage cheese as the sauce base. This shelf holds a mild, versatile dairy that soaks up garlic and fresh herbs beautifully, making it the perfect quick dinner when you need something satisfying but not heavy.

Serves 2. 25 minutes, 15 at the stove.

About 640 calories a serving, 25 g protein, 74 g carbohydrate, 28 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and drop in 6 ounces of pasta. While it cooks, mince 3 garlic cloves and warm 2 tablespoons of oil in a second pan over medium heat until the garlic becomes fragrant, about 2 minutes.10 min
2. When the pasta reaches al dente, drain it and add it to the pan with the garlic. Stir in 1 cup of cottage cheese, 1 tablespoon of butter, the juice of half the lemon, and a handful of chopped fresh parsley or dill until everything coats evenly, about 1 minute.1 min
3. Taste and adjust with salt and pepper. Divide between two bowls, squeeze the remaining lemon half over each portion, and top with more herbs if you have them.

Note Swap the cottage cheese for ricotta if you prefer a richer dish. Leftovers keep refrigerated for two days and reheat gently with a splash of water. Serve with a sharp green salad or roasted vegetables on the side to stretch the meal.