Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander and set aside.

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add spinach and cook until wilted, about 2-3 minutes.

Stir in the cottage cheese and broth, mixing until smooth and creamy. Season with salt and pepper.

Allow the sauce to simmer for 5 minutes, stirring occasionally.

Add the cooked pasta to the sauce and toss to coat evenly.

Serve hot, garnished with grated parmesan cheese if desired.