High Protein Broccoli Pasta Recipe

Steam the broccoli. Fill a lidded pot with one inch of water and insert a steamer basket. Bring the water to a boil. Place the broccoli florets and steam until very soft and easily smashed with a pair of tongs. 

Mash the broccoli with a potato masher or process with a food processor until smooth. 

In a bowl, transfer mashed broccoli, flour, egg, extra-virgin olive oil and salt. Mix until well combined. 

Transfer the mixture to a lightly floured work surface and knead until a firm and bouncy dough forms. Wrap the dough with plastic wrap and let rest for 30 minutes. 

While the dough is resting, prepare the pasta sauce and bring a large pot of salted water to a boil. In a high-speed blender, add the cottage cheese, milk, grated Parmesan and smashed garlic cloves. Blend until well blended. 

Transfer the mixture to a saucepan and bring to a simmer. 

Whisk together the cornstarch and water and add to the pasta sauce. Stir until the sauce thickens. Season with the nutmeg, salt and pepper. Transfer the sauce to a large bowl.

Cook the pasta. Remove the plastic wrap from the dough and use a pair of scissors to shave off thin ovals of pasta into the boiling water. 

Boil the pasta until fully cooked, about 5 minutes.

Strain the pasta into the sauce and toss until well coated. 

Garnish with a fresh grating of Parmesan and finely chopped parsley. Serve and enjoy!