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- 1 cup cottage cheese - 1 cup low-sodium vegetable broth - 2 cups fresh broccoli florets - 8 oz whole wheat fettuccine Cottage cheese is the star here. It packs protein and gives the sauce a creamy texture. The vegetable broth adds flavor without extra calories. Fresh broccoli gives the dish color and nutrition. Whole wheat fettuccine keeps it hearty and filling. - 1 tablespoon extra virgin olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1/4 teaspoon nutmeg - 1/4 cup grated Parmesan cheese (optional) Olive oil brings richness to the sauce. Garlic adds a savory kick. Onion powder and garlic powder boost the flavor even more. Nutmeg gives a subtle warmth that rounds out the sauce. If you choose Parmesan, it adds a nice salty touch. - Fresh parsley, finely chopped - Salt and pepper to taste Fresh parsley not only looks pretty but also adds freshness. Salt and pepper balance the flavors. Adjust them to your liking for the perfect dish. 1. Start by boiling a large pot of salted water. 2. Once boiling, add 8 oz of whole wheat fettuccine. 3. Cook the pasta according to the package instructions until it is al dente. 4. Drain the pasta, but save a small cup of the cooking water for later. 1. In a separate large pot, bring water to a rolling boil. 2. Carefully add 2 cups of fresh broccoli florets. 3. Blanch the broccoli for about 3 minutes, until it is bright green and tender. 4. Drain the broccoli and set it aside. 1. In a blender, combine 1 cup of cottage cheese, 1 cup of low-sodium vegetable broth, 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and a pinch of nutmeg. 2. Blend until smooth and creamy. The sauce should be thick. 1. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. 2. Pour in the creamy cottage cheese sauce and bring it to a gentle simmer. 3. Add the cooked fettuccine and blanched broccoli to the skillet. 4. Gently toss everything together. If the sauce is too thick, add a splash of the reserved pasta water to make it creamier. 1. If you want extra flavor, stir in 1/4 cup of grated Parmesan cheese. 2. Taste the dish and adjust seasoning with salt and freshly ground pepper, if needed. 3. Let the skillet sit off the heat for about a minute. This helps the flavors blend together before serving. To get the right sauce consistency, start with the cottage cheese. Blend it well with the vegetable broth. You want it smooth and creamy. If it’s too thick, add a splash of reserved pasta water. This helps create a velvety sauce. Timing is key for boiling pasta and blanching broccoli. Boil your fettuccine in salted water until al dente, about 8-10 minutes. For broccoli, blanch it for just 3 minutes. It should be bright green and tender. Drain both before mixing. You can use different cheeses to enhance the flavor. Try adding mozzarella or goat cheese for a twist. Each cheese brings its own unique taste and creaminess. Adding spices or herbs can give your dish extra depth. Fresh basil or oregano adds great flavor. A pinch of red pepper flakes can add a nice kick, too. Experiment to find your perfect mix. To plate the dish, use deep bowls. This helps keep the creamy sauce contained. Garnish with finely chopped parsley for a pop of color. A light dusting of grated Parmesan on top also looks great. For pairing ideas, serve this dish with a simple side salad. A light vinaigrette can balance the richness of the Alfredo. You might also enjoy it with crusty bread to soak up the sauce. {{image_4}} You can make this dish fit your needs with some easy swaps. If you want to change the pasta, try using gluten-free pasta or zoodles. Both options work well and keep the dish light. For those avoiding dairy, you can use a dairy-free cottage cheese. Look for nut-based or soy-based options. They provide a similar texture and flavor without the dairy. Feel free to add more veggies! Spinach, peas, or bell peppers can make great additions. Each brings a new flavor and color to your plate. You can also think about seasonal veggies. In spring, try asparagus or green beans. In fall, roasted squash can add a nice touch. Want to add more protein? You can toss in cooked chicken or shrimp. Both options are tasty and fill you up. If you prefer plant-based proteins, try chickpeas or black beans. They add protein and fiber, making this dish even better. Store leftover High-Protein Cottage Cheese Alfredo with Broccoli in an airtight container. Glass or plastic containers work well. Make sure the lid seals tightly to keep air out. This dish stays fresh in the fridge for up to three days. When warming up, I prefer the stovetop method. It helps keep the sauce creamy. Heat it slowly over low heat. Stir often to avoid burning. If you use the microwave, heat in short bursts. Stir between each burst to promote even warming. Yes, you can freeze this dish. Use a freezer-safe container to store it. Let it cool completely before freezing. It lasts up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it on the stove for the best texture. Can I use low-fat cottage cheese? Yes, you can use low-fat cottage cheese. It will change the taste and texture slightly, but it still works well in this dish. What to do if I don’t have vegetable broth? If you lack vegetable broth, use water or chicken broth. Both options will keep the dish flavorful. Is this recipe gluten-free? No, this recipe is not gluten-free due to the whole wheat fettuccine. Use gluten-free pasta for a gluten-free option. Can this recipe be made vegan? Yes, to make it vegan, swap cottage cheese for a plant-based alternative. Also, omit the Parmesan cheese. How much protein per serving? Each serving has about 21 grams of protein. This makes it a great choice for a protein boost. Caloric information for weight management Each serving contains around 350 calories. It offers a filling meal without excessive calories. This blog post explored a creamy fettuccine dish using cottage cheese. We focused on the main ingredients and seasonings that create a rich flavor. You learned step-by-step instructions for cooking, combining, and serving the pasta. Tips helped enhance taste and texture, while variations showed how to customize the recipe. Proper storage and reheating advice ensured you can enjoy leftovers. Overall, this dish is simple, tasty, and easy to adapt. Enjoy experimenting with the flavors and making it your own!

High-Protein Cottage Cheese Alfredo with Broccoli

Savor the deliciousness of High-Protein Cottage Cheese Alfredo with Broccoli! This creamy and flavorful dish combines wholesome ingredients like cottage cheese and fresh broccoli, making it a nutritious choice for any meal. Perfect for a quick weeknight dinner, it's easy to make in just 30 minutes. Click through to explore the full recipe and elevate your pasta game with this healthy twist!
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Ingredients
  

1 cup cottage cheese

1 cup low-sodium vegetable broth

2 cups fresh broccoli florets

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon nutmeg

Salt and freshly ground pepper to taste

8 oz whole wheat fettuccine

1/4 cup grated Parmesan cheese (optional, for an extra flavor boost)

Fresh parsley, finely chopped, for garnish

Instructions
 

Cook the Fettuccine: Start by boiling a pot of salted water. Once boiling, add the whole wheat fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving a small cup of the cooking water for later use, and set the fettuccine aside.

    Blanch the Broccoli: In a separate large pot, bring water to a rolling boil. Carefully add the broccoli florets and blanch for about 3 minutes, or until they are vibrant green and just tender. Drain the broccoli and set aside.

      Prepare the Alfredo Sauce: In a blender or food processor, combine the cottage cheese, vegetable broth, minced garlic, onion powder, garlic powder, nutmeg, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy, resembling a thick sauce.

        Heat the Sauce: In a large skillet, heat the olive oil over medium heat. Pour in the creamy cottage cheese mixture and bring it to a gentle simmer. Cook for approximately 3-4 minutes, stirring frequently, until the sauce is warmed through and slightly thickened.

          Combine Pasta and Sauce: Add the cooked fettuccine and blanched broccoli into the skillet, gently tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired creamy consistency.

            Incorporate Parmesan: If you’re using Parmesan cheese, stir it into the sauce now, allowing it to melt and fully integrate, enhancing the flavor of the dish. Taste and adjust seasoning with additional salt and freshly ground pepper, if needed.

              Let it Rest: Remove the skillet from the heat and let it sit for about a minute to allow the flavors to meld before serving.

                - Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve this delightful dish in deep bowls, garnishing with a generous sprinkle of finely chopped fresh parsley for a pop of color. For an extra touch, consider adding a light dusting of additional grated Parmesan on top. Enjoy your creamy, protein-rich meal!