High Protein Pasta Sauce with Cottage Cheese

Ingredients

• 1 tsp Avocado Oil (high smoke point for sautéing)
• 2 tsp Garlic (minced (about 2 cloves))
• 1 can Fire‑Roasted Diced Tomatoes (14‑oz can, undrained)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.75 cup Cottage Cheese (full‑fat for creamier texture)
• 0.5 cup Low‑Sodium Chicken Broth (adjust for desired sauce thickness)
• 8 oz Pasta (any shape; cooked according to package)
• 0.25 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Preheat the sauté pan

   Place the 4½‑qt Carway stainless sauté pan over medium heat. Test readiness by flicking a few drops of water; they should sizzle and evaporate quickly.

   Time: PT2M

2. Sauté garlic

   Add 1 tsp avocado oil to the hot pan, then stir in 2 tsp minced garlic. Cook, stirring constantly, for 2 minutes until fragrant but not browned.

   Time: PT2M

3. Add tomatoes and lemon juice

   Pour in the entire can of fire‑roasted diced tomatoes and 1 tbsp lemon juice. Stir and let the mixture simmer, stirring occasionally, until most of the liquid reduces (about 8 minutes).

   Time: PT8M

4. Cool slightly

   Remove the pan from heat and allow the tomato mixture to cool for about 2 minutes so it won’t scorch the blender.

   Time: PT2M

5. Blend sauce

   Transfer the cooled tomato mixture to a blender. Add ¾ cup cottage cheese and ½ cup low‑sodium broth. Blend on high until the sauce is completely smooth.

   Time: PT2M

6. Cook pasta

   While the sauce is blending, bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions (about 10 minutes). Drain in a colander.

   Time: PT10M

   Temperature: 212°F

7. Combine and serve

   Return the drained pasta to the saucepan, pour the blended sauce over it, toss to coat evenly, and season with salt and pepper to taste. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

434

Protein

23 g

Carbohydrates

46 g

Fat

10 g

Fiber

2 g