Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
In a medium bowl, combine the cottage cheese, grated Parmesan cheese, and whole milk. Stir until smooth and creamy.
Add the cooked pasta to the skillet with garlic and reduce heat to low.
Pour the cottage cheese mixture over the pasta and gently toss to combine, heating through for 2-3 minutes. Do not boil.
Season the pasta with salt, black pepper, and crushed red pepper flakes. Stir well.
Remove from heat and stir in the chopped fresh basil and parsley.
Serve immediately, garnished with additional Parmesan cheese if desired.