Recipe Ingredients
- 1 pound dry protein spaghetti
- 1 (12-ounce) jar roasted red peppers, drained
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon crushed red pepper flakes, plus more for garnish
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Chopped fresh basil, for garnish
Recipe Directions
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta and set aside.
- Combine roasted red peppers, cottage cheese, Parmesan and crushed red pepper flakes in a blender. Blend, scraping down the sides as needed, until a smooth sauce forms, about 1 minute.
- Heat oil in a large, straight-sided-skillet over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Stir in red pepper sauce, and bring to a simmer. Add pasta, and toss until coated, about 1 to 2 minutes. Garnish with additional Parmesan, crushed red pepper flakes and basil. Serve and enjoy.
