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, being careful not to burn it.
In a medium bowl, combine the cottage cheese, grated Parmesan cheese, whole milk, salt, black pepper, and red pepper flakes. Stir until smooth and creamy.
Add the cooked pasta to the skillet with the garlic and toss to coat.
Pour the cottage cheese mixture over the pasta and stir gently over low heat for 2-3 minutes until the sauce is warmed through and coats the pasta evenly. Do not boil.
Remove from heat and sprinkle chopped fresh parsley over the pasta.
Serve immediately.