Creamy Spinach Walnut Pasta
Cottage cheese is back, baby! It never left my heart but it hasn’t been this hot since the 1970s. I discovered this recipe a few years ago when I was looking to lower my cholesterol and stumbled upon Molly Katzen’s Moosewood Low Fat Favorites in the thrift store and picked it up. Highly recommend as everything I’ve tried has been great. I was intrigued by the walnuts in this recipe (Penne with Creamy Walnut Sauce) and shocked at what it looked like the first time I made it. I wasn’t expecting it to be so green, which is silly because obviously the spinach would do that. The walnuts definitely add some flavor but you’d never know they’re there if it wasn’t in the heading (also why I put spinach in the title and moved walnut a bit down). Not the most beautiful to photograph, but looks aren’t everything, right?! Paired with a playlist of sweet 70s tunes.
Creamy Spinach Walnut Pasta
From Moosewood Restaurant Low Fat Favorites
Serves 6
10 ounces fresh spinach
1/2 cup toasted walnuts
2 cups low-fat cottage cheese
1 garlic clove
1/4 cup loosely packed fresh basil
1/2 teaspoon salt
ground black pepper to taste
1 – 1.5 lb penne (or whichever pasta you prefer)
1 head broccoli, cut into spears
- Bring a large pot of water to boil, heat a separate pot
- While the water heats, wash the spinach and place it in empty pot. The water from washing will steam the. Steam the spinach until it’s just wilted and bright green, about 4 minutes.
- In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, basil, salt and pepper. Process/blend until smooth, working in batches if necessary. I find it can get a little think when blending so will sometimes add a tiny splash of pasta water.
- Add the pasta to the boiling water and cook until al dente. Add the broccoli spears when you have 5 minutes left on the pasta.
- Drain the pasta and broccoli
- Dish up the pasta and top with the sauce and broccoli