Spaghetti & Zucchini in Creamy Parmesan Sauce

Name: Spaghetti & Zucchini in Creamy Parmesan Sauce
Yield: 6
Ingredients: 1 pound zucchini (2 medium), ends trimmed and quartered lengthwise; 5 large cloves garlic, crushed and peeled; 2 tablespoons olive oil; 12 ounces thin spaghetti; 2 cups Cabot Cottage Cheese; 1½ cups freshly grated Parmesan or Asiago cheese, plus more for top; 1 large egg yolk; ½ teaspoon salt, or more to taste; Ground black pepper to taste

Servings

6 main dish or 8 side-dish servings

If your family loves a good pasta dinner, you’re going to want to add this easy zucchini recipe with creamy Parmesan sauce to your pasta dish rotation. With less than 10 ingredients (most or all of which you likely already have on hand!), this recipe is simple to make and comes together quickly. Bonus? With a good dose of veggies and a light sauce made with cottage cheese, this pasta dish is healthy without sacrificing flavor. Share this easy pasta with zucchini recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and tag us @cabotcheese when posting on Instagram.

To Roast Zucchini:

Preheat oven to 450°F. Place zucchini quarters and garlic cloves on a baking sheet with sides. Drizzle with oil and toss to coat, arranging zucchini quarters cut-side-down.

Roast, stirring and turning midway, until zucchini and garlic are tender and lightly colored, approximately 12 to 18 minutes (remove garlic if done before zucchini).

Transfer to cutting board. Cut zucchini crosswise into thin slices. Mash and chop roasted garlic into a puree. Set zucchini and garlic aside.

To Cook Pasta and Make Sauce:

Cook spaghetti in a large pot of boiling salted water according to package directions.

Meanwhile, in a small bowl, whisk together Cabot Cottage Cheese, 1½ cups of Parmesan or Asiago cheese, egg yolk and salt. Remove ¼ cup of cooking water from the pot and set aside when spaghetti is done. Drain spaghetti well and return to pot.

Stir cottage cheese mixture into spaghetti and place over medium heat. Stir constantly until lumps of cottage cheese have melted and formed a creamy sauce, about 5 minutes. (Note: Do not let sauce simmer or it will become grainy.) Stir in reserved zucchini, garlic and any oil left on the baking sheet, until heated through, adding a little reserved cooking water to thin the sauce, if needed. Season with pepper and serve topped with additional grated Parmesan or Asiago cheese.

Can’t get enough pasta? Try our tasty Creamy Broccoli, Tomato & Cheddar Linguine next! Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this pasta with creamy Parmesan sauce recipe. If you have a chance, please rate and review it!

Ingredients

Zucchini:

1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
5 large cloves garlic, crushed and peeled
2 tablespoons olive oil

Pasta and Sauce:

12 ounces thin spaghetti
2 cups Cabot Cottage Cheese
1½ cups freshly grated Parmesan or Asiago cheese, plus more for top
1 large egg yolk
½ teaspoon salt, or more to taste
Ground black pepper to taste

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Directions

To roast zucchini:

PREHEAT oven to 450°F. Place zucchini quarters and garlic cloves on baking sheet with sides; drizzle with oil and toss to coat, arranging zucchini quarters cut-side-down.
ROAST, stirring and turning midway, until zucchini and garlic are tender and lightly colored, 12 to 18 minutes (remove garlic if done before zucchini).
TRANSFER to cutting board. Cut zucchini crosswise into thin slices. Mash and chop roasted garlic into puree. Set zucchini and garlic aside.

To cook pasta and make sauce:

COOK spaghetti in large pot of boiling salted water according to package directions.
WHISK together cottage cheese, 1½ cups of Parmesan or Asiago, egg yolk and salt in a small bowl.
REMOVE ¼ cup of cooking water from pot and set aside when spaghetti is done. Drain spaghetti well and return to pot.
STIR cottage cheese mixture into spaghetti and place over medium heat. Stir constantly until lumps of cottage cheese have melted and formed a creamy sauce, about 5 minutes (do not let sauce simmer or it will become grainy).
STIR in reserved zucchini, garlic and any oil left on baking sheet; stir until heated through, adding a little of reserved cooking water to thin sauce if needed. Season with pepper and serve topped with additional grated Parmesan or Asiago.