Lemony Zucchini Pasta with Cottage Cheese

Introduction

Lemony Zucchini Pasta with Cottage Cheese is a refreshing and light dish that combines the goodness of zucchini and the creaminess of cottage cheese. The bright flavor of lemon adds a zesty kick, making it perfect for a quick weeknight dinner or a delightful meal on a sunny afternoon. This recipe is not only delicious but also easy to make, ensuring you can enjoy a wholesome meal without spending hours in the kitchen.

Why Make This Recipe

This recipe is a fantastic way to incorporate more vegetables into your diet while enjoying a hearty pasta dish. Zucchini is packed with nutrients and can be cooked quickly for a satisfying texture. The addition of cottage cheese boosts the protein content, making this dish filling yet light. Plus, the bright lemon flavor makes it refreshing, perfect for warmer months. It’s also adaptable, allowing you to substitute ingredients based on what you have on hand.

How to Make Lemony Zucchini Pasta with Cottage Cheese

Ingredients:

1 pound dry pasta such as cavatappi, gemelli, or fusilli
1/4 cup olive oil plus more as needed
2 pounds zucchini or yellow squash
2 1/2 teaspoons kosher salt divided plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
8 ounces whole milk cottage cheese
1 cup loosely packed fresh basil plus more for serving
1 large lemon zested and juiced

Directions:

Fill a large pot with salted water and bring it to a boil.
Add the pasta and cook until al dente.
Scoop out 1 cup of pasta water and set it aside. Drain the pasta and drizzle with olive oil.
While the pasta cooks, trim the zucchini and grate it.
Heat olive oil in the pot, then add the zucchini. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
Cook until the zucchini releases its liquid and becomes jammy, about 12 to 15 minutes, then turn off the heat.
In a food processor, combine cottage cheese, basil, lemon zest and juice, remaining salt, and pepper. Process until smooth.
Place the zucchini pot on low heat and add the pasta, stirring to combine.
Add the cottage cheese mixture and 1/2 cup of pasta water, stirring and adding more water as needed until creamy.
Taste and adjust with more salt, pepper, or lemon juice if desired.
Divide into bowls and top with extra basil, lemon zest, and olive oil.

How to Serve Lemony Zucchini Pasta with Cottage Cheese

Serve this dish warm right after cooking. It’s great on its own but pairs nicely with a side salad or some crusty bread. For an extra special touch, sprinkle some extra fresh basil and a drizzle of olive oil on top before serving.

How to Store Lemony Zucchini Pasta with Cottage Cheese

If you have leftovers, store them in an airtight container in the refrigerator. This dish is best enjoyed fresh but can be kept for up to 3 days. To reheat, simply warm in a pan over low heat, adding a little pasta water to loosen the sauce if needed.

Tips to Make Lemony Zucchini Pasta with Cottage Cheese

Experiment with different types of pasta for variation in texture.
If you want a lighter version, consider using less olive oil.
For extra flavor, add minced garlic or red pepper flakes while cooking the zucchini.

Variation

You can customize this recipe by adding other vegetables like spinach or cherry tomatoes. For a vegan option, replace the cottage cheese with a plant-based alternative.

FAQs

1. Can I use different types of cheese?
Yes, you can use ricotta or cream cheese instead of cottage cheese if you prefer a different flavor or texture.

2. Is this recipe gluten-free?
You can make this recipe gluten-free by using gluten-free pasta.

3. Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or chickpeas would make great additions for extra protein.

Enjoy making this delicious Lemony Zucchini Pasta with Cottage Cheese! It’s a perfect dish for every pasta lover.