High Protein Queen

I don’t know about you, but I’m sick of opening a tasty looking recipe and having to scroll through a bunch of bulls*** to get to the actual recipe and ingredients, so here I promise to keep it simple.

The truth is, we are all probably eating less protein than our bodies need. I’m here to provide easy switches to delicious recipes so we can incorporate more protein into our diets without compromising our favorite foods or their taste.

Why does this version have more protein (and less calories)?

• Use an unflavored collagen protein. You won’t know it’s there!

• Substitute heavy cream (super calorie dense) for a creamy alternative, I prefer blended cottage cheese

• Add lean protein such as chicken or shrimp (optional – I’m not a meat girly so I tend to skip this)

• Use a high protein pasta (chickpea, lentil, etc.)

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Ingredients – Serves 2

• 8 oz high-protein pasta (chickpea, lentil, or protein-enriched)
• 1 tbsp olive oil
• 2 cloves of garlic, minced (or as many as you’d like, there’s no limit to garlic in this house!)
• 1 tsp red pepper flakes (optional, but gives it that kick)
• ¼ cup tomato paste
• ¼ cup of vodka (optional – the alcohol content cooks out but unlocks deeper flavor)
• 1 serving of unflavored collagen protein
• ½ cup blended cottage cheese. I like to use a smaller blender to keep it easy. 
• ¼ cup freshly grated parmesan cheese
• Pasta water – as needed
• 1 cup cooked chicken breast or shrimp (this is a great way to use leftover chicken!)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Bring heavily salted water to a boil.
2. Add pasta and cook according to package directions.
3. While pasta is cooking, heat olive oil in a pan over medium heat. Add garlic and red pepper flakes and cook for 3-5 minutes. The earlier you add the red pepper the more spiciness gets cooked into the flavor! I like to add a pinch of salt here as well.
4. Stir in tomato paste and cook for 2–3 minutes until deepened in color. While this is cooking, use a small blender to blend cottage cheese until it is smooth. 
5. (optional) add vodka and cook for an additional 3 minutes.
6. Reduce heat and stir in blended cottage cheese and unflavored collagen protein powder. Cook for a few more minutes. 
7. Stir in ¼ cup of parmesan cheese until melted. 
8. Season to taste with salt, black pepper, and more red pepper flakes if you need more spice. 
9. Remove pasta water from cooked pasta, then drain the pasta. Add pasta water to sauce in small increments if it is too thick.  
10. Add cooked pasta to the sauce, continuing to loosen with pasta water as needed.
11. Garnish and serve. Yum!

Nutritional Information (per serving – with lean protein added):

Calories: ~617 kcal

Protein: ~49 g

Carbs: ~28.5 g

Fat: ~15 g

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