Looking for a fresh take on your usual pasta dinner? If you’re trying to cut back on carbs or just want to add more veggies to your meals, zoodles with cottage cheese might be exactly what you need. When time is tight and you’re not in the mood for a heavy dinner, this light yet filling dish comes together in just minutes. The best part? You only need a few basic ingredients that you probably already have in your fridge, and it’s a great way to use up those extra zucchini from your garden or farmer’s market haul.
Possible Ingredient Alternatives
Zucchini spirals can be replaced with spiralized carrots, sweet potatoes, or butternut squash for different flavors and nutritional profiles. These alternatives offer similar textures and cooking properties. Adjust cooking time slightly based on the vegetable’s firmness.
Cottage cheese can be substituted with Greek yogurt or ricotta for a similar creamy texture and protein content. Use the same amount as called for in the recipe. For a vegan option, try mashed silken tofu or cashew cream, which will maintain the dish’s creaminess.
Pesto can be replaced with sun-dried tomato spread or olive tapenade for a different flavor profile while still providing a rich, savory element. Alternatively, use a blend of fresh herbs, garlic, and olive oil for a lighter option. Adjust quantities to taste, as these substitutes may have stronger flavors than traditional pesto.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 60-70 g
- Carbohydrates: 45-50 g
Ingredients
- 3 medium zucchini, turned into spirals (or 3 cups zucchini spirals)
- 1 tablespoon extra virgin olive oil
- 1 cup peas, frozen
- 1 teaspoon salt
- 1/2 cup pesto, either homemade or from store
- 1/2 cup plain cottage cheese (classic or low fat)
- 1/4 cup fresh mint, coarsely chopped
- 1/4 cup pine nuts, lightly toasted
Step 1: Prepare the Zucchini Noodles
Lay the zucchini noodles on paper towels to absorb any extra moisture.
This will help prevent the noodles from becoming too soggy when cooked.
Step 2: Combine Pesto and Cottage Cheese
In a medium bowl, mix together the pesto and cottage cheese until well combined.
This will serve as a delicious and creamy sauce for the zucchini noodles.
Step 3: Cook the Zucchini Noodles
Heat a large non-stick skillet over medium heat and add a drizzle of olive oil.
Once the oil is hot, add the zucchini noodles and sprinkle them with a little salt.
Cook the noodles for 2-3 minutes, stirring often, until they are tender but still slightly firm (al dente).
Step 4: Toss Noodles with Sauce
Remove the skillet from heat and allow the zucchini noodles to cool slightly.
Once cooled, toss the noodles in the prepared pesto and cottage cheese sauce until they are evenly coated.
Step 5: Garnish and Serve
Transfer the saucy zucchini noodles to a serving dish and top with chopped fresh mint and pine nuts for added flavor and texture.
Serve immediately and enjoy this light, refreshing dish!
