Creamy Cottage Cheese "Alfredo" Florentine - Kraft Recipes Top
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Creamy Cottage Cheese "Alfredo" Florentine

Prep Time
Total Time

4 servings, about 2 cups each

Need a good-for-you alternative to traditional fettuccine Alfredo? Cottage cheese makes a smart, creamy sauce base for this cheesy penne pasta dinner.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, blend milk, cottage cheese, Neufchatel, garlic and 1/4 cup Parmesan in blender until smooth; pour into large skillet. Cook on medium heat 5 min. or until heated through, stirring constantly.
  • Drain pasta. Add to sauce in skillet along with the spinach and tomatoes; mix lightly. Cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Remove from heat. Sprinkle with remaining Parmesan.

Special Equipment Needed

Special Extra

Add 1 lb. cooked chicken strips to prepared sauce in skillet; cook and stir until heated through. Add drained cooked pasta along with the spinach and tomatoes; mix lightly. Continue as directed.


  • 4 servings, about 2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium

Diet Exchange

  • 4-1/2 Starch
  • 2 Meat (L)

Nutrition Bonus

If you are looking for a smart alternative to traditional fettuccine Alfredo, we have a good low-fat, low-calorie option for you. The cottage cheese and Neufchatel cheese are blended to make a creamy base for the sauce. Plus, the added spinach makes it an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings, about 2 cups each
Calories 450
Total fat 10g
Saturated fat 5g
Cholesterol 30mg
Sodium 460mg
Carbohydrate 65g
Dietary fiber 4g
Sugars 7g
Protein 24g
% Daily Value
Vitamin A 60 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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