# What's Needed:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Alfredo Sauce
02 - 1 cup low-fat cottage cheese
03 - 1/2 cup whole or 2% milk
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt
09 - Pinch of freshly grated nutmeg (optional)
→ Garnish
10 - 2 tbsp chopped fresh parsley
11 - Extra grated Parmesan cheese, to serve
# How To Make It:
01 - Boil a large pot of salted water and cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - In a blender or food processor, combine cottage cheese, milk, and grated Parmesan cheese. Blend until completely smooth and creamy.
03 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
04 - Pour the blended cheese mixture into the skillet. Add salt, black pepper, and nutmeg if using. Stir and cook gently for 2 to 3 minutes until warm, avoiding boiling.
05 - Add the drained pasta to the skillet and toss to coat evenly in the sauce. Adjust consistency by adding reserved pasta water gradually if needed.
06 - Serve immediately, garnished with chopped parsley and additional grated Parmesan cheese.
