Boil a pot of salted water and add your pasta. Cook according to package instructions until al dente, then drain and set aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the thinly sliced garlic and sauté until it becomes fragrant and lightly golden.

Toss in the cooked and peeled beet, letting it cook for a few minutes to absorb the flavors and warm through, stirring occasionally.

Reduce the heat and stir in the cottage cheese and grated Parmesan. Mix them well until the cheeses are fully melted and create a creamy sauce.

Add kosher salt and ground black pepper, tasting as you go to achieve your perfect flavor balance.

Toss the drained, cooked pasta into the skillet, making sure each strand is coated with the vibrant beet and cheese mixture.

If desired, sprinkle finely chopped parsley over the top for an added pop of color before serving.