Pâtes aux légumes d’été

Ingrédients

• olive oil 1.00 tbsp
• cherry tomatoes 12.00 oz yellow preferred
• garlic 4.00 clove minced
• asparagus 8.00 oz 1-inch pieces with woody ends trimmed
• broccoli 8.00 oz florets
• zucchini noodles 12.00 oz from frozen section
• cottage cheese 8.00 oz low-fat
• lemon zest 2.00 tsp
• fresh basil 3.00 tbsp thinly sliced
• fresh parsley 2.00 tbsp finely chopped
• lemon juice 0.25 cup

Préparation

1. 1

   Bring a large pot of water to boil.

2. 2

   Meanwhile

3. 3

   set a large sauté pan on medium high and add olive oil. When heated

4. 4

   add tomatoes.

5. 5

   Cook until tomatoes start to blister and lose their shape (about 5 minutes). shaking the pan every so often

6. 6

   until the tomatoes are just starting to blister and lose their shape (about 5 minutes).

7. 7

   Turn heat down to low and add garlic. Cook until fragrant (about 1 minute). Remove tomatoes and garlic from heat and place in large bowl. Set pan aside for later use

8. 8

   you do not need to clean it yet.

9. 9

   Once water is boiled

10. 10

    add asparagus and cook for 1 minute. Remove with a strainer and add to veggie bowl. Repeat with broccoli and peas. Set veggie bowl aside.

11. 11

    Cook the package of zucchini spirals according to cooking instructions and set aside.

12. 12

    In a separate bowl

13. 13

    mix the cottage cheese

14. 14

    lemon zest

15. 15

    basil

16. 16

    and parsley.

17. 17

    Re-heat large sauté pan to medium high. Add the vegetables

18. 18

    zucchini spirals

19. 19

    cottage cheese mixture

20. 20

    and lemon juice. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes).