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Pasta with cottage cheese is a balanced meal rich in protein and carbohydrates.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Pasta with cottage cheese (180 g) has 261 calories. That works out to 145 calories per 100 g. It contains 40.5 g of carbs, 13 g of protein, 4.9 g of fat and 2.9 g of fiber. Its 13 µg of Selenium covers 24% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
145
KCAL / 100G
Carbs
22.5g
· 8% DV
Protein
7.2g
· 14% DV
Fat
2.7g
· 3% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 20% · Fat 17%
Vitamins
B2
0.13mg · 10% DV
B12
0.21µg · 9% DV
B5
0.38mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Selenium
7.2µg · 13% DV
Phosphorus
82mg · 12% DV
Zinc
1mg · 9% DV
Calcium
62mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 145 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.3g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yes, if it has been refrigerated promptly, it can be reheated until piping hot throughout. Add a small splash of water, milk, or yogurt and stir to loosen the sauce, and avoid reheating the same portion more than once.
Refrigerate it in a sealed container within two hours of cooking. It is generally best eaten within 3–4 days; discard it if it develops an off smell, visible mould, or an unusual watery texture.
It can be frozen, although the pasta may soften and the cottage cheese can become slightly grainy after thawing. Freeze individual portions, thaw in the refrigerator, and reheat gently for the best texture.
Reserve some pasta cooking water and mix it into the cottage cheese while the pasta is warm. Avoid cooking the cottage cheese over high heat for a long time, as this can make it dry and curdled.
Spinach, zucchini, peas, mushrooms, broccoli, and roasted peppers pair well with its mild flavour. Adding vegetables makes the dish more filling and adds variety to the meal.
Because it provides both carbohydrate and protein, it can work well as a post-workout meal or snack. Adjust the portion to your appetite and training load, and include fluids and produce elsewhere in the meal or day.
No single food or eating time automatically causes weight gain; overall intake and portion size matter most. A very large or rich late-night serving may, however, feel uncomfortable for people prone to reflux.
Cottage cheese can add protein and a creamy texture, but the overall balance still depends on the pasta, portion, added fats, and sauce. Large amounts of butter, cream, or salty sauces can substantially change the finished dish.
Cottage cheese usually creates a lighter, mildly tangy, slightly textured sauce, while cream gives a richer and smoother result. Blending cottage cheese or loosening it with pasta water can make its sauce more silky.
People with a milk-protein allergy should avoid it. Those with lactose intolerance may tolerate a small amount or choose lactose-free cottage cheese, while people with coeliac disease need gluten-free pasta rather than standard wheat pasta.
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Nutrition data compiled from USDA FoodData Central and scientific sources.