Imported from Instagram

Creamy Zucchini and Basil Pasta with Cottage Cheese

Name: Creamy Zucchini and Basil Pasta with Cottage Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: European
Ingredients: 500 g Zucchini (cut into small cubes); 1 EL Olive oil (for the zucchini); 200 g Cottage cheese (for the sauce); 1 Handvoll Fresh basil (for the sauce); 0.5 Zitrone Lemon juice (juice of half a lemon); 1 Zitrone Lemon zest; 50 ml Pasta water (50–100 ml; for blending and, if needed, adjusting the desired sauce consistency); 30 g Parmesan (optional); Salt (to taste; plus plenty of salted water for cooking the pasta); Pepper (to taste); 250 g Pasta of choice; 2 EL Cottage cheese (for serving); 2 EL Pistachios (chopped, for serving); 1 EL Olive oil (for serving); Lemon zest (a little, for serving); Fresh basil leaves (for serving)

Recipe by Coco Culina @cococulina1 · Instagram

Imported by Marla Knobel on SeeMeCook

Pasta with a creamy sauce made from slowly braised zucchini, fresh basil, and cottage cheese. Lemon adds freshness, while pistachios and additional cottage cheese are added on top when serving.

2 servings30 minEuropean

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Ingredients

500 g Zucchini (cut into small cubes)
1 EL Olive oil (for the zucchini)
200 g Cottage cheese (for the sauce)
1 Handvoll Fresh basil (for the sauce)
0.5 Zitrone Lemon juice (juice of half a lemon)
1 Zitrone Lemon zest
50 ml Pasta water (50–100 ml; for blending and, if needed, adjusting the desired sauce consistency)
30 g Parmesan (optional)
Salt (to taste; plus plenty of salted water for cooking the pasta)
Pepper (to taste)
250 g Pasta of choice
2 EL Cottage cheese (for serving)
2 EL Pistachios (chopped, for serving)
1 EL Olive oil (for serving)
Lemon zest (a little, for serving)
Fresh basil leaves (for serving)

Steps

1
Cook the pasta in plenty of salted water until al dente. Reserve some pasta water before draining.
2
While the pasta is cooking, cut the zucchini into small cubes.
3
Heat the olive oil in a pan.
4
Slowly braise the zucchini over medium heat for about 15–20 minutes, until soft and lightly golden brown.
5
Place the braised zucchini in a blender together with 200 g cottage cheese, fresh basil, lemon juice, and a little pasta water.
6
Add the Parmesan if desired.
7
Blend everything into a creamy sauce and season with salt and pepper.
8
Return the sauce to the pan.
9
Add the cooked pasta to the sauce and toss to combine. Add more pasta water if needed until the desired consistency is reached.
10
Arrange the pasta on plates.
11
To serve, top each portion with a dollop of cottage cheese, chopped pistachios, a little olive oil, lemon zest, and fresh basil leaves.

Notes

The nutritional values in the source text are estimates per serving: approximately 650–750 kcal, 28–35 g protein, 75–85 g carbohydrates, 20–25 g fat, and 8–10 g fiber. The pasta water is listed as 50–100 ml; use plenty of salted water when cooking and reserve some of it.