Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large mixing bowl, combine the cottage cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.

In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes until they start to soften.

Add the cooked pasta to the skillet with the tomatoes, followed by the cottage cheese mixture. Stir well to combine, adding reserved pasta water a little at a time until the desired creaminess is reached.

Fold in the fresh spinach and basil, cooking for another 1-2 minutes until the spinach wilts.

If desired, sprinkle with red pepper flakes for a bit of heat. Serve immediately.