Cheesy Zucchini Pasta

a large pot of tender creamy pasta, sliced zucchini and yellow squash and fresh herbs

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Fresh zucchini, yellow squash, and cavatappi pasta come together in a creamy, cheesy herb sauce for an easy summer dinner that's comforting, flavorful, and packed with garden-fresh goodness.

Prep Time10

Cook Time30

Total Time40

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

Keyword: best summer recipes, easy pasta, garden, pasta recipe, summer, yellow squash, zucchini

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Squash

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

Pasta

1 lb Cavatappi Pasta or similar
1 teaspoon Better Than Bouillon Chicken or 1 cup chicken broth

Sauce

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

US Customary - Metric

Instructions

Cook the Squash

Heat olive oil in a large stainless skillet over medium-low heat.
Olive Oil
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.
1-2 Zucchinis, Trader Joe's Aglio Olio Seasoning, Salt and Pepper, 1-2 Yellow Squash

Prepare the Pasta

Heat a large pot of heavily salted water over high heat until boiling.
Add the pasta and cook until al dente.
1 lb Cavatappi Pasta
Remove 1-1 ½ cups of the pasta water and mix in the bouillon.
1 teaspoon Better Than Bouillon Chicken
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.
¾ Cup Low Fat Cottage Cheese, 3 oz Cream Cheese
In the pasta pot, add the butter and cook the shallot for 3 minutes, or until tender.
3 Tablespoons Garlic Herb Butter, 1 Shallot
Add the garlic and stir for 30 seconds.
2 Cloves Garlic
Add in all remaining ingredients except the pine nuts, cheese and herbs and whisk to combine.
2 Tablespoons Fresh Thyme, 2 Tablespoons Lemon Juice, 2 Tablespoons Red Wine Vinegar, 1 teaspoon Honey, 1 teaspoon Dijon Mustard, 2 teaspoons Lemon Zest
Season with salt and pepper to taste.
Salt and Pepper
Add the pasta and zucchini in along with the herbs, cheese and almost all the pine nuts.
½ Cup Shredded Mozzarella, 1 Cup Basil, ⅔ Cup Parmesan Shavings, ⅓ Cup Pine Nuts
Stir to combine and top with a few more pine nuts to serve.

Video

Nutrition