Spaghetti with Cottage Cheese & Broccoli
The cottage cheese disappears. Whisked with egg, grated cheese, and a few spoonfuls of pasta cooking water, it melts into the same kind of silky emulsion that makes a traditional carbonara work. No cream. No butter. Just the heat of the spaghetti doing its job.
36g protein and 12g fiber in 20 minutes, with tender-crisp broccoli on the side.
The cottage cheese disappears. Whisked with egg, grated cheese, and a few spoonfuls of pasta cooking water, it melts into the same kind of silky emulsion that makes a traditional carbonara work. No cream. No butter. Just the heat of the spaghetti doing its job.
36g protein and 12g fiber in 20 minutes, with tender-crisp broccoli on the side.
Ingredients
- spaghetti, whole wheat 3 ounces
- broccoli florets (frozen) 9 ounces
- egg 1 piece
- grated cheese 1 ounce
- Italian seasoning 1 teaspoon
- cottage cheese, 4% milkfat 1.5 ounces
Method
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Cook the pasta in a large pot of boiling salted water for 10-12 minutes until al dente. Save the cooking water.
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Cook the broccoli florets in a pot with boiling water for 4 minutes until tender-crisp.
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In a bowl, whisk the egg with cheese, Italian seasoning, cottage cheese and a few tablespoons of the pasta cooking water.
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Drain the pasta and stir in the egg mixture. Continue to cook the spaghetti, stirring, until the mixture thickens into a creamy sauce. Drain the broccoli.
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Serve the spaghetti in a deep bowl with the broccoli florets on the side.
A pinch of chili flakes over the finished spaghetti cuts through the richness of the egg-cheese sauce and wakes up the broccoli. Start with half a teaspoon and add more at the table.
Behind this recipe
Can I eat this pasta at night without gaining weight?
Four analyses covering thousands of participants found that carb timing does not independently affect body composition. One controlled trial specifically compared evening carbs to daytime carbs with the same total intake and found 28% more weight loss in the evening group. Your 73g of carbs at dinner fits comfortably in a fat-loss day as long as total daily calories and protein are controlled.
Read the full evidence reviewWhy add cottage cheese to the sauce?
The cottage cheese works like ricotta in a traditional pasta: it melts into the hot egg-and-cheese mixture and creates a creamier, more stable emulsion than egg and hard cheese alone. It also adds protein without changing the texture. Whisk it thoroughly with the egg and cooking water before tossing with the pasta.
Can I use fresh broccoli instead of frozen?
Yes. Cut fresh broccoli into small florets and blanch for 2-3 minutes instead of the 4 minutes for frozen. Fresh florets hold their shape better and give a slightly different crunch. The nutritional difference is negligible for this recipe.
