CREAMY LEMON-SHALLOT PASTINA (no cream!)

1️⃣Heat a large skillet over medium heat. Add 2 tablespoons olive oil with the onion and shallots. Sauté for about 3-4 minutes, until they begin to soften and become translucent. 2️⃣Add the pasta and give it a few stirs, then add the garlic and cook for another 1-2 minutes until fragrant. 3️⃣Add the broth, butter, salt and pepper and stir every few minutes, making sure nothing sticks to the bottom of the pan. Continue to cook over medium heat for about 25 minutes, until most of the broth has been absorbed and the pasta is mostly cooked but slightly al dente. 4️⃣Add the cottage cheese, Parmesan, lemon juice and lemon zest, stirring after each ingredient to make sure it is well incorporated. Cook for about 5 minutes or so. The consistency should be that of a thick creamy sauce that takes shape—you don’t want it too runny. Once it is done, turn off the heat and add the parsley, salt and pepper to taste, then stir to combine. 5️⃣Serve the pasta in a bowl, optionally topped with extra Parmesan, parsley, lemon zest and a drizzle of olive oil.