Creamy Poblano Corn Pasta

• 70 g dry short pasta — Small dry enriched pasta
• 150 g cottage cheese — Low-fat cottage cheese (2% milkfat)
• 90 g Greek yogurt — Plain nonfat Greek yogurt
• 100 g poblano, sliced — Fresh poblano pepper
• 80 g corn — Frozen corn kernels
• 70 g spinach — Raw baby spinach
• 14 g lime juice — Fresh lime juice
• 1 g cumin — Ground cumin
• 6 g avocado oil — Avocado oil

Method

1. 1Boil the pastaCook the short pasta in boiling water for 8 to 10 minutes, tasting at 8 minutes.10 minLook for: The pasta is tender with a firm center and no dry core.
2. 2Reserve water and drainScoop out 80 g pasta water, then drain the pasta carefully.Look for: The pasta is drained and the reserved water looks cloudy.Safety: Drain away from your face to avoid steam.
3. 3Cook the poblano and cornHeat the oil over medium and cook the poblano and corn for 4 minutes.4 minLook for: The poblano is tender and the corn has light-brown spots.
4. 4Wilt the spinachAdd the spinach and cook for 1 minute, then stir in the lime juice and cumin for 30 seconds.1 min 30 secLook for: The spinach is wilted and the lime-cumin aroma is clear.
5. 5Build the creamy sauceReduce the heat to low and stir in the cottage cheese, yogurt, and 40 g reserved pasta water for 90 seconds.1 min 30 secLook for: The sauce is creamy and gently steaming without splitting.Safety: Keep the dairy sauce below a hard boil.
6. 6Coat the pastaAdd the drained pasta to the skillet and turn it repeatedly through the creamy sauce for 1 minute.1 minLook for: The sauce clings to every piece without pooling.
7. 7Rest and adjustRemove from the heat, rest for 1 minute, and add reserved water 10 g at a time only if the sauce is too thick.1 minLook for: The finished sauce falls from the spoon in a creamy ribbon.