Salt
1 Lemon
8 ounces (1 cup) Whole-Milk Cottage Cheese, at room temperature
3½ ounces (1 cup) Grated Parmesan, plus more for serving
2 tablespoons Extra-Virgin Olive Oil, plus more for serving
1 Garlic Clove, smashed and peeled
3 ounces (3 big handfuls) Baby Spinach
2½ ounces (2 packed cups) Basil Leaves, torn
1 pound Spaghetti
Bring a large pot of salted water to a boil. Meanwhile, zest and juice the lemon into a high-powered blender or food processor. Add the cottage cheese, Parmesan, oil, garlic, spinach and basil. Blend until very smooth. (in a food processor, this can take up to five minutes.)
Add the pasta to the boiling water and cook until al dente according to package directions. Scoop out 1½ cups of the pasta water, then drain the pasta and return to the pot. With the blender running, pour ¾ cup of the pasta water into the cottage cheese mixture and blend until smooth.
Off the heat, add the cottage cheese mixture to the pasta. Toss vigorously until the pasta is coated in sauce, adding more pasta water as needed until glossy. Season to taste with salt. Serve topped with a drizzle of olive oil and more Parmesan.