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Zucchini penne with lemon, cottage cheese & nuts
Zucchini penne with lemon, cottage cheese & nuts
767kcal Per person
33g Protein
74g Carbs
38g Fat
11g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 zucchini
- 1 clove garlic (5 g)
- 1 ounce mixed nuts, unsalted (28 g)
- 1 tablespoon olive oil (15 ml)
- 4 ounces cottage cheese, 4% milkfat (112 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Cook the pasta according to the package instructions.
- Slice the zucchini into thin rounds or ribbons, finely chop the garlic, and roughly chop the nuts.
- Heat the oil in a frying pan over medium heat and sauté the garlic for 1 minute until fragrant.
- Add the zucchini and cook for 4–5 minutes, until lightly golden and tender. Season with salt and pepper.
- Add the pasta, cottage cheese, and lemon juice to the pan. Stir well until the cottage cheese melts and forms a creamy sauce.
- Stir in the nuts. Serve the pasta in a deep bowl.
Tip van FitChef
1. Top the pasta with a few fresh basil leaves for a fresh finishing touch.
2. For extra flavor, toast the nuts before adding them to the pasta.
