This creamy zucchini basil pasta is a celebration of fresh, wholesome flavors that transform simple ingredients into an irresistibly light yet creamy pasta dish. With a generous amount of zucchini (or yellow squash), fresh basil, and the brightness of lemon, it’s perfect for warm-weather dining or whenever you crave something comforting without being heavy. Cottage cheese adds a surprising element, bringing a luscious creaminess without the need for heavy cream or excessive cheese. The natural sweetness of the zucchini pairs beautifully with the aromatic basil and lemony zing, while short pasta shapes like cavatappi or fusilli hold onto the sauce, making each bite a burst of flavor. This dish offers a delicious way to enjoy seasonal produce, creating a timeless pasta meal that is elegant enough for entertaining yet simple enough for a weekday dinner.
Full Recipe:
Ingredients
- 1 pound dry, short pasta (such as cavatappi, gemelli, or fusilli)
- 1/4 cup olive oil, plus more as needed
- 2 pounds zucchini or yellow squash (about 3 large or 4 medium)
- 2 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 8 ounces whole-milk cottage cheese
- 1 cup loosely packed fresh basil, plus more for serving
- 1 large lemon, zested and juiced
Steps to Make It
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Estimated Calories: 400 kcal per serving
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- Prepare the Zucchini
- While the pasta is cooking, trim the ends off the zucchini and cut them into small cubes or rounds, about 1/4-inch thick.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the zucchini and sprinkle with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper. Cook for about 10-12 minutes, stirring occasionally, until the zucchini is tender and golden. Add more olive oil if needed to prevent sticking.
- Create the Creamy Cottage Cheese and Basil Mixture
- In a blender or food processor, combine the cottage cheese, basil leaves, lemon zest, and lemon juice. Blend until smooth and creamy. Add 1/2 teaspoon of salt, or adjust to taste, and blend again.
- Combine Pasta and Sauce
- Once the zucchini is tender, reduce the skillet heat to low. Add the cooked pasta to the skillet with the zucchini, along with the creamy cottage cheese mixture.
- Pour in a small amount of reserved pasta water (about 1/4 cup) and gently toss everything together until well coated. Add more pasta water as needed to reach your desired consistency.
- Season and Serve
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Garnish with extra fresh basil for a burst of color and freshness.
- Serve warm with a drizzle of olive oil and a sprinkle of freshly ground black pepper if desired.
Why This Recipe is Timeless
This pasta recipe brings together classic Italian flavors of zucchini, basil, and lemon in a way that feels both comforting and fresh. The use of cottage cheese as a base for the creamy sauce is a nod to traditional Italian cooking methods, where simplicity and quality ingredients are key. Zucchini and basil are universally loved and versatile, lending this recipe a timeless appeal. Plus, the balance of creamy, savory, and bright flavors makes it satisfying yet light enough to enjoy year-round. The simplicity of the ingredients allows the natural flavors to shine, making it a dish that stands the test of time.
Nutrition Facts (per serving, approx.)
- Calories: 400 kcal
- Protein: 14 g
- Carbohydrates: 55 g
- Fat: 13 g
- Fiber: 4 g
- Sugars: 5 g
FAQs
Q: Can I substitute cottage cheese with another ingredient?
A: Yes, if you prefer a different type of cheese, ricotta or mascarpone would work well and create a similar creamy texture. However, cottage cheese is lower in fat and adds a unique creaminess with a slightly tangy flavor.
Q: Can I use gluten-free pasta?
A: Absolutely! Gluten-free pasta works perfectly in this dish. Just be sure to check the cooking time, as it can vary depending on the type and brand.
Q: How can I make this recipe vegan?
A: To make this dish vegan, you can substitute the cottage cheese with a dairy-free ricotta or use soaked and blended cashews for a creamy texture. Additionally, use a vegan pasta option.
Q: What can I serve with this pasta?
A: This pasta pairs well with a side of garlic bread or a simple green salad. You could also add a protein, such as grilled chicken or shrimp, if desired.
Tips for Making the Perfect Creamy Zucchini Basil Pasta
- Use Fresh, High-Quality Ingredients
- Since this recipe relies on a few simple ingredients, freshness is key. Use fresh zucchini, high-quality olive oil, and a bright, juicy lemon for the best results.
- Blend the Cottage Cheese Smoothly
- For a silky, creamy sauce, blend the cottage cheese, basil, lemon zest, and juice until very smooth. This step helps to achieve the luxurious texture that balances the pasta.
- Adjust Pasta Water for the Right Consistency
- Using pasta water helps the sauce cling to the pasta, making it smooth and creamy. Add it slowly, little by little, until you reach your preferred consistency.
- Season as You Go
- Zucchini can be mild in flavor, so seasoning throughout the cooking process ensures each ingredient shines. Don’t skip the initial seasoning of the zucchini, and adjust to taste after combining everything.
- Experiment with Toppings
- Add a sprinkle of grated Parmesan or nutritional yeast for extra flavor, or toss in some toasted pine nuts for a bit of crunch. These small touches add depth and texture.
Storage Tips
This creamy zucchini basil pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium-low heat with a splash of water or olive oil to help revive the sauce’s creaminess. Although best enjoyed fresh, it can also be frozen if necessary. Transfer cooled pasta to a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Conclusion
Creamy zucchini basil pasta with cottage cheese and lemon offers a fresh, flavorful twist on classic pasta dishes. The simplicity of the ingredients, paired with the creamy cottage cheese and bright basil-lemon combination, creates a balanced and delicious meal suitable for any occasion. Its versatility means it can be enjoyed as a satisfying lunch, a light dinner, or even served as part of a larger Italian-inspired feast. This recipe highlights how wholesome ingredients can come together to create a comforting yet light dish that feels special without requiring elaborate techniques. A bowl of this pasta is a reminder that with a few fresh ingredients and some simple steps, you can make something deliciously timeless that everyone at the table will love.