Low-Calorie Spinach Pasta With Sun-Dried Tomatoes

This quick and easy dinner features a rich, creamy sauce made from blended cottage cheese and evaporated milk, offering a high-protein twist on traditional alfredo. The dish is brightened by fresh spinach noodles, tangy sun-dried tomatoes, and aromatic basil. Its a satisfying, low-calorie meal that feels indulgent without the heavy cream. Perfect for busy weeknights or healthy family dinners, this recipe delivers bold Italian flavors with minimal effort. Serve immediately for the best texture and flavor balance.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 5.4

Dietary: Diabetic, Vegetarian

Description

This quick and easy dinner features a rich, creamy sauce made from blended cottage cheese and evaporated milk, offering a high-protein twist on traditional alfredo. The dish is brightened by fresh spinach noodles, tangy sun-dried tomatoes, and aromatic basil. Its a satisfying, low-calorie meal that feels indulgent without the heavy cream. Perfect for busy weeknights or healthy family dinners, this recipe delivers bold Italian flavors with minimal effort. Serve immediately for the best texture and flavor balance.

Ingredients

1/2 cup Dry sun-dried tomatoes
1/8 teaspoon Red-pepper flakes
12 oz Evaporated skimmed milk
3 oz Parmesan cheese, grated (3/4 cup)
1 1/2 cups Low-fat cottage cheese
2 tablespoons Olive oil
2 cloves Garlic
3/4 cup Fresh basil, packed and chopped
1 lb Spinach noodles
1/2 teaspoon Salt
1/2 teaspoon Black pepper

Directions

1
Cover the dry sun-dried tomatoes with boiling water in a small bowl.
2
Let the tomatoes stand for 10 minutes to soften.
3
Drain the tomatoes, discarding the water, and chop them into small pieces.
4
Bring a large pot of salted water to a boil and cook the spinach noodles according to package directions until al dente.
5
While the pasta cooks, combine evaporated milk, cottage cheese, garlic, salt, black pepper, red-pepper flakes, and grated Parmesan cheese in a blender.
6
Process the mixture until completely smooth.
7
With the blender running, slowly drizzle in the olive oil until the sauce is well-blended and creamy.
8
Pour the sauce into a heavy saucepan and warm over low heat, stirring occasionally. Do not allow the sauce to boil.
9
Drain the cooked pasta and transfer it to a large serving bowl.
10
Pour the warm sauce over the pasta, add the chopped sun-dried tomatoes and fresh basil.
11
Toss everything together until the pasta is evenly coated.
12
Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 5.4kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.4g2%
Sugars 0.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

Substitutions: For a vegan version, substitute the Parmesan cheese with a nutritional yeast blend or vegan parmesan. You can also use regular linguine or penne if spinach noodles are unavailable.

Tips: Ensure the cottage cheese is well-blended to avoid any grainy texture in the sauce. If the sauce is too thick after warming, add a little more evaporated milk or pasta water to reach your desired consistency.

Keywords: low-calorie, spinach-pasta, sun-dried-tomatoes, cottage-cheese-sauce, vegan-pasta, healthy-dinner, italian-inspired, quick-meal, blended-sauce, garlic-basil, light-main, vegetarian-option, protein-rich, easy-cooking, weeknight-dinner

Read it online: https://www.chefs-mate.com/recipe/low-calorie-spinach-pasta-with-sun-dried-tomatoes/