This article originally appeared in the March 2023 issue of Women’s Health.
- 1 - 4
- Total Time:
- 25 mins
- 12 oz.
short pasta (like gemelli)
scallions, roughly chopped
5-oz pkg baby kale
- 1/2 c.
- 1/3 c.
grated Parmesan, plus more for serving
Kosher salt and pepper
- 2 tbsp.
extra-virgin olive oil
- Step 1Cook pasta per the package directions. Reserve 1/2 cup of cooking water, drain, and return pasta to pot.
- Step 2While pasta cooks, in a food processor, pulse scallions and 3 cups kale to finely chop. Add cottage cheese, Parmesan, and 1/2 tsp each salt and pepper and pulse to combine.
- Step 3Scrape down sides, then with the machine running, gradually add oil and puree until smooth.
- Step 4Toss pasta with sauce to coat, then toss with remaining 3 cups kale, adding a couple Tbsp reserved pasta water as necessary to help kale wilt. Serve topped with additional Parmesan and freshly cracked pepper.
Per serving: 445 cal, 11.5 g fat (3.5 g sat), 17 g protein, 464 mg sodium, 67 g carb, 4 g sugars (0 g added sugars), 5 g fiber
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