Lemony Zucchini Pasta with Cottage Cheese
A refreshing and light pasta dish featuring zucchini, cottage cheese, and a zesty lemon flavor, perfect for a quick meal.
Ingredients
Pasta and Vegetables
- 1 pound dry pasta such as cavatappi, gemelli, or fusilli
- 2 pounds zucchini or yellow squash Trimmed and grated
Seasonings
- 2.5 teaspoons kosher salt divided plus more to taste
- 0.5 teaspoon freshly ground black pepper plus more to taste
Sauce
- 1/4 cup olive oil plus more as needed
- 8 ounces whole milk cottage cheese
- 1 cup loosely packed fresh basil plus more for serving
- 1 large lemon, zested and juiced
Instructions
Cooking Pasta
- 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.
Cooking Zucchini
- 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.
Mixing the Sauce
- 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.
Serving
- Divide into bowls and top with extra basil, lemon zest, and olive oil.
Notes
Serve warm right after cooking. Pairs well with a side salad or crusty bread. Leftovers can be stored in the refrigerator for up to 3 days but are best enjoyed fresh.