Kosher salt

8 oz. dry fettuccine

1 tbsp. extra-virgin olive oil

1 1/4 c. low-fat cottage cheese

1 c. 2% milk

1 oz. Parmesan shredded (about 1/3 c. packed)

2 small cloves garlic, finely chopped

3 tbsp. unsalted butter, softened

1 tbsp. all-purpose flour

3 oz. baby spinach

Crushed red pepper flakes

In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve 1/2 cup pasta water. Drain pasta and transfer to a large bowl. Add oil and toss to combine.

Meanwhile, in a blender or food processor, pulse cottage cheese, milk, Parmesan, garlic, butter, flour, and 1 teaspoon salt until smooth. Transfer the sauce to a large skillet. Bring to a simmer over medium heat and cook, stirring frequently with a heatproof spatula, until thickened, 8 to 10 minutes. Add spinach and stir until wilted.

Add pasta to skillet and toss in sauce to coat, using pasta water to loosen the sauce if it becomes too thick.

Divide pasta among bowls. Top with red pepper.

*adapted from https://www.delish.com/