Well, if you hadn't noticed I really like to use cottage cheese. Mainly because it's a great affordable source of protein. Now, in my last cottage cheese post Cottage Cheese Frozen "yogurt", I recommended you use a low sodium cottage cheese. For this recipe it isn't as necessary (although I still recommend it!).
This is a pretty great substitute for when you're craving some pasta. You can use this sauce on roasted vegetables, as I did, or you can toss it on some pasta if you're looking for an alfredo sauce with a little more protein!
This is what you'll need for le sauce:
- Cottage cheese (I used a cup of 1% low sodium cottage cheese, it has 200 calories and 30 grams of protein)
- 1/4 to 1/3 cup of freshly shredded parmesan (me no speak a parmesan'o)
- Desired amount fresh ground pepper (regular black pepper will do)
Lets make sauce.
Pour the cottage cheese into a small saucepan. Stir in the parmesan and fresh pepper. Start with a tsp of pepper and add more to suit your taste preferences (I like a lot of pepper; I used almost a tbsp). Now you're going to want to simmer for 10 minutes on medium heat. The downside is you're going to have to stir this pretty often. Try to stir every 30 seconds or so. After the 10 minutes, remove from heat and let sit for 3 or 4 minutes. This will thicken the sauce up a bit. Now all you need is to pour it all over whatever you want! Steamed vegetables, pasta... sautéed vegetables..
ENJOY!
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