Cottage Cheese Lemon Zucchini Pasta (High-Protein)
Ingredients
- 2 cups protein pasta (uncooked)
- 1 zucchini
- 1 yellow squash
- 1/4 onion
- 4 cups spinach
Lemon Cottage Cheese Sauce:
- 2 tablespoons butter
- 3 cloves garlic
- 1 tablespoons Italian seasoning
- 1 cup milk
- 1 tablespoon cornstarch
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2/3 cup cottage cheese
- 1/4 teaspoon salt
- 1/2 cup parmesan cheese (shredded)
Optional:
Instructions
- If you want to serve it with my Lemon Marinated Pan-Seared Chicken (which I highly recommend), you can make the chicken first. Then it can be resting while you continue with this pasta recipe.
- Cook 2 cups protein pasta according to package directions. Reserve 1/2 cup pasta water before draining, then return pasta to the pot and toss with 1 tablespoon light olive oil to prevent sticking. Cover to keep warm. While pasta cooks, slice the zucchini and yellow squash, dice the onion, mince 3 garlic cloves, and zest and juice 1 lemon.
- Heat 2 tablespoons light olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and onion. Sauté for 4-5 minutes until vegetables are golden brown on the edges and tender-crisp. Remove to a plate. Add a little more oil if needed and sauté spinach for 1 minute until just wilted. Add to the plate with other vegetables.
- In a small blender or food processor, blend 2/3 cup cottage cheese with 1-2 tablespoons milk until completely smooth. This step is crucial for avoiding any lumpy texture in your final sauce.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and 1 tablespoon Italian seasoning, cooking for 1 minute until fragrant. Add 1 cup of milk but hold back about 2 tablespoons in the bowl. Whisk 2 tablespoons lemon juice with 1 tablespoon cornstarch until smooth. Pour into the skillet and add 1 tablespoon lemon zest and simmer for 2-3 minutes until sauce thickens slightly. Stir in 1/2 cup shredded parmesan cheese until melted. Remove the sauce from heat and whisk in the blended cottage cheese mixture until completely smooth.
- Toss the warm pasta with the sauce, then gently fold in the seared vegetables. Optional: Garnish with some additional shredded parmesan cheese on top and serve with chicken.
Video
Notes
Blend cottage cheese until silky smooth: This single step transforms the texture from lumpy to restaurant-quality creamy. Take the extra minute to get it completely smooth before adding it to the sauce.
Remove pan from heat before adding cottage cheese: This prevents the cottage cheese from curdling and keeps your sauce perfectly silky instead of grainy.
Sear vegetables on high heat: The caramelized edges add incredible flavor and prevent mushy vegetables. Don't overcrowd the pan.
Did you make this recipe?Please let me know in the comments below how it turned out :)