Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.

While the pasta is cooking, combine the cottage cheese, Parmesan cheese, minced garlic, salt, and black pepper in a high-speed blender.

Process the mixture on high until the texture is completely smooth and aerated.

Carefully reserve 1/4 cup of the starchy pasta cooking water before draining the pasta.

Drain the pasta and return it to the pot over very low heat.

Pour the blended cottage cheese sauce over the pasta and add the baby spinach.

Stir continuously for 60 to 90 seconds until the spinach is wilted and the sauce is warmed through, incorporating reserved pasta water 1 tablespoon at a time to reach desired consistency.

Garnish with red pepper flakes and serve immediately to prevent the sauce from breaking.