Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Olive Oil; 1-2 Zucchinis (halved and then sliced into half moons); 1-2 Yellow Squash (halved and then sliced into half moons); Trader Joe's Aglio Olio Seasoning (or any garlic herb seasoning); Salt and Pepper (to taste); 1 lb Cavatappi Pasta (or similar); 1 teaspoon Better Than Bouillon Chicken (or 1 cup chicken broth); ¾ Cup Low Fat Cottage Cheese; 3 oz Cream Cheese (softened); 3 Tablespoons Garlic Herb Butter; 1 Shallot (halved and sliced thin); 2 Cloves Garlic (minced); 2 Tablespoons Fresh Thyme; 2 Tablespoons Lemon Juice; 2 Tablespoons Red Wine Vinegar; 1 teaspoon Honey; 1 teaspoon Dijon Mustard; 2 teaspoons Lemon Zest; ½ Cup Shredded Mozzarella; ⅔ Cup Parmesan Shavings; 1 Cup Basil (roughly chopped); ⅓ Cup Pine Nuts (toasted)

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https://ohsweetbasil.com/cheesy-summer-zucchini-pasta-recipe/

Cheesy Zucchini Pasta Recipe (Easy Summer Dinner)

If your garden is overflowing with zucchini, this creamy, cheesy pasta is the answer. Tender squash, fresh basil, herbs, and melty cheese come together in one irresistible summer dinner.

Rezept

50 of our Best Easy Pasta Recipes Over 500 Family Dinner Recipes Ideas

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 30 Minuten

Zutaten:

Olive Oil
1-2 Zucchinis (halved and then sliced into half moons)
1-2 Yellow Squash (halved and then sliced into half moons)
Trader Joe's Aglio Olio Seasoning (or any garlic herb seasoning)
Salt and Pepper (to taste)
1 lb Cavatappi Pasta (or similar)
1 teaspoon Better Than Bouillon Chicken (or 1 cup chicken broth)
¾ Cup Low Fat Cottage Cheese
3 oz Cream Cheese (softened)
3 Tablespoons Garlic Herb Butter
1 Shallot (halved and sliced thin)
2 Cloves Garlic (minced)
2 Tablespoons Fresh Thyme
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine Vinegar
1 teaspoon Honey
1 teaspoon Dijon Mustard
2 teaspoons Lemon Zest
½ Cup Shredded Mozzarella
⅔ Cup Parmesan Shavings
1 Cup Basil (roughly chopped)
⅓ Cup Pine Nuts (toasted)

Arbeitsschritte:

Cook the Squash
Heat olive oil in a large stainless skillet over medium-low heat.
Add the zucchini and yellow squash, seasoning, salt and pepper. Stir to combine. Cook, stirring occasionally, until the zucchini cook down, begins browning and turns tender, about 20 to 30 minutes.
Prepare the Pasta
Heat a large pot of heavily salted water over high heat until boiling.
Add the pasta and cook until al dente.
Remove 1-1 ½ cups of the pasta water and mix in the bouillon.
Set aside and drain the pasta into a colander and make the sauce.
Make the Sauce
In a blender, puree the cottage cheese and cream cheese until smooth.
In the pasta pot, add the butter and cook the shallot for 3 minutes, or until tender.
Add the garlic and stir for 30 seconds.
Add in all remaining ingredients except the pine nuts, cheese and herbs and whisk to combine.
Season with salt and pepper to taste.
Add the pasta and zucchini in along with the herbs, cheese and almost all the pine nuts.
Stir to combine and top with a few more pine nuts to serve.