Summer Vegetable Pasta

This summer vegetable pasta dish uses zucchini spirals to keep the carbohydrate lower than a traditional pasta. This delicious recipe which is veggie-packed with asparagus, broccoli, tomatoes, and a tasty lemony sauce. With just one bite, you won’t believe the pasta is made from zucchini!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Bring a large pot of water to boil.
2. 2Meanwhile
3. 3set a large sauté pan on medium high and add olive oil. When heated
4. 4add tomatoes.
5. 5Cook until tomatoes start to blister and lose their shape (about 5 minutes). shaking the pan every so often
6. 6until the tomatoes are just starting to blister and lose their shape (about 5 minutes).
7. 7Turn 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. 8you do not need to clean it yet.
9. 9Once water is boiled
10. 10add 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. 11Cook the package of zucchini spirals according to cooking instructions and set aside.
12. 12In a separate bowl
13. 13mix the cottage cheese
14. 14lemon zest
15. 15basil
16. 16and parsley.
17. 17Re-heat large sauté pan to medium high. Add the vegetables
18. 18zucchini spirals
19. 19cottage cheese mixture
20. 20and lemon juice. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes).