Dinner

5-Ingredient Zucchini Pasta Recipe

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This recipe is basically the pasta equivalent of finding money in your couch cushions – surprisingly delightful and way better than you expected.

Just five simple ingredients transform into this silky, restaurant-quality dish that’ll have people convinced you went to culinary school instead of just raiding your garden.

The secret weapon here is cottage cheese that gets blitzed into the creamiest, most luxurious sauce without a drop of heavy cream in sight.

Meanwhile, those zucchini get cooked down until they’re practically jammy, concentrating all their sweet, earthy flavor into every single bite.

Fresh basil and bright lemon zest add that pop of freshness that makes this dish taste like summer decided to move in permanently.

Best part? The whole thing comes together in about 30 minutes, which means you can go from “what’s for dinner?” panic to “I’m basically a cooking genius” in record time.

Ingredients

For the pasta base

1 pound dry, short pasta, such as cavatappi, gemelli, or fusilli
1 /4 cup extra virgin olive oil, plus more as needed
2 pounds zucchini or yellow squash (3 large or 4 medium)

For seasoning

2 1/2 teaspoons kosher salt, divided, plus more to taste
1 /2 teaspoon freshly ground black pepper, plus more to taste

For the creamy sauce

8 ounces whole-milk cottage cheese (Good Culture recommended)
1 cup loosely-packed fresh basil, plus more for serving
1 large lemon, zested and juiced

Instructions

Prepare the pasta

1 Fill a large heavy-bottomed pot or Dutch oven with heavily salted water and bring it to a boil over high heat. The water should taste like the sea – this is your only chance to season the pasta itself.
2 Add the pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, scoop out 1 cup of the starchy pasta water using a liquid measuring cup and set it aside – this liquid gold will help create the silky sauce.
3 Drain the pasta thoroughly and drizzle with a splash of olive oil to prevent sticking. Toss gently with tongs to coat evenly.

Prepare the zucchini

4 While the pasta cooks, trim both ends of the zucchini using a sharp knife. Using the large holes of a box grater or a food processor with the grating disc, grate the zucchini into long, pasta-like strands.

Cook the zucchini base

5 Heat 1/4 cup olive oil in the now-empty pasta pot over medium-high heat until it shimmers. The cast iron skillet or heavy-bottomed pot is crucial here for even heat distribution.
6 Add the grated zucchini and season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring occasionally with a wooden spoon, until the zucchini releases its liquid, the liquid bubbles vigorously and cooks off, and the zucchini becomes jammy but not browned, 12 to 15 minutes. You’ll know it’s ready when the zucchini begins to stick slightly to the bottom of the pot and has reduced by about half.

Make the cottage cheese sauce

7 Meanwhile, place the cottage cheese, fresh basil, most of the lemon zest and juice (reserve about 1 teaspoon zest and 1 tablespoon juice for finishing), the remaining 1 teaspoon salt, and several grinds of black pepper in a food processor fitted with the blade attachment.
8 Process the mixture, scraping down the bottom and sides of the bowl halfway through with a silicone spatula, until completely smooth and creamy, about 1 minute. The mixture should look like a pale green cream sauce with no visible cottage cheese curds.

Combine and finish

9 Set the pot of cooked zucchini over low heat. Add the drained pasta and stir gently with tongs to distribute the zucchini evenly throughout.
10 Add the cottage cheese mixture and 1/2 cup of the reserved pasta water. Stir continuously, adding more pasta water 2 tablespoons at a time as needed, until a creamy sauce coats each noodle. The pasta should look glossy and well-coated, not dry or swimming in sauce.
11 Taste and adjust seasoning, adding more salt, pepper, or the reserved lemon juice as desired. The flavors should be bright and well-balanced.
12 Divide into serving bowls and top with additional fresh basil leaves, the reserved lemon zest, and a drizzle of high-quality olive oil. Serve immediately while hot.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results)

Large heavy-bottomed pot or Dutch oven – Essential for even heat distribution when cooking the zucchini down to jammy perfection and prevents hot spots that could cause burning
Box grater with large holes – Creates the perfect zucchini texture that mimics pasta strands and integrates beautifully with the dish
Food processor with blade attachment – Transforms cottage cheese into an impossibly smooth, restaurant-quality sauce that rivals any cream-based version
Liquid measuring cup – Critical for reserving the exact amount of starchy pasta water needed to create the silky sauce consistency

Helpful Upgrades

Kitchen scale – For precise measurements, especially when scaling the recipe up for entertaining or meal prep batches
Microplane grater – Creates the finest lemon zest that distributes evenly throughout the sauce without any bitter pith
Silicone spatula set – Perfect for scraping every bit of the cottage cheese mixture from the food processor bowl
Wooden spoons – Won’t scratch your cookware and are ideal for stirring the zucchini as it cooks down

Nice-to-Have Options

Immersion blender – Can substitute for the food processor if you blend the cottage cheese mixture directly in a deep bowl
Tongs – Make tossing the pasta with the zucchini mixture much easier and prevent breaking the pasta shapes
Fine-mesh strainer – Ensures perfectly drained pasta and can double as a zester for the lemon if you don’t have a microplane

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Substitute with 1 pound gluten-free pasta shapes like chickpea, lentil, or rice-based varieties
Cook according to package directions but check frequently as gluten-free pasta can go from perfect to mushy quickly
Reserve extra pasta water as gluten-free pasta may need more liquid to achieve the creamy sauce consistency
Expect a slightly different texture but equally delicious results

Dairy-Free Modifications

Replace cottage cheese with 8 ounces silken tofu blended with 2 tablespoons nutritional yeast and 1 tablespoon lemon juice
Use cashew cream made from 3/4 cup soaked cashews blended with 1/2 cup water until smooth
Add 1 tablespoon tahini for extra richness and depth of flavor

Vegan Version

Follow dairy-free cottage cheese substitutions above
Ensure pasta is egg-free (most dried pasta is naturally vegan)
Add 1 tablespoon white miso paste to the sauce mixture for umami depth
Include 2 tablespoons pine nuts in the food processor for added richness

Low-Carb/Keto Adaptation

Replace pasta entirely with spiralized zucchini noodles or shirataki noodles
Increase zucchini to 3 pounds and spiralize half, grate and cook down the other half
Use full-fat cottage cheese and add 2 tablespoons cream cheese for extra richness
Net carbs drop from approximately 45g to 8g per serving

Flavor Variations

Mediterranean twist: Add 1/4 cup sun-dried tomatoes and 2 tablespoons pine nuts to the cottage cheese mixture
Herb garden version: Include fresh mint, parsley, or oregano alongside the basil
Protein boost: Fold in 1 cup cooked shrimp, grilled chicken, or white beans in the final step

Nutritional Information and Health Benefits

Key Nutritional Highlights

This recipe provides approximately 385 calories per serving with a well-balanced macronutrient profile. Each serving delivers about 14 grams of protein from the cottage cheese and pasta, 58 grams of complex carbohydrates for sustained energy, and 12 grams of healthy fats from the olive oil. The dish is naturally high in fiber with approximately 6 grams per serving, thanks to the substantial amount of zucchini and whole grain pasta options.

Health Benefits of Main Ingredients

Zucchini is a nutritional powerhouse, providing significant amounts of vitamin C, potassium, and antioxidants like lutein and zeaxanthin that support eye health. The cottage cheese contributes high-quality complete protein and calcium for bone health, while being lower in sodium than many other cheeses. Fresh basil offers anti-inflammatory compounds and essential oils that may help reduce oxidative stress. The extra virgin olive oil provides heart-healthy monounsaturated fats and vitamin E, while the lemon adds vitamin C and helps enhance iron absorption from the other ingredients.

Dietary Considerations

This recipe contains gluten from wheat pasta and dairy from cottage cheese. It’s naturally vegetarian and provides substantial vegetables that count toward daily produce recommendations. The dish is relatively low in sodium compared to restaurant pasta dishes, and the high water content from zucchini helps with hydration. One serving provides approximately 25% of daily vitamin C needs and 15% of daily calcium requirements.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Cottage cheese → Ricotta cheese (use 6 ounces for similar consistency) or Greek yogurt (3/4 cup plain, full-fat)
Fresh basil → Fresh spinach leaves (3/4 cup) or fresh parsley (1/2 cup) plus 1 teaspoon dried basil
Zucchini → Yellow squash, pattypan squash, or a combination of summer squashes in equal amounts
Short pasta shapes → Any pasta that holds sauce well like penne, rotini, or shells

Budget-Friendly Swaps:

Extra virgin olive oil → Regular olive oil or avocado oil (though flavor will be less complex)
Fresh lemon → 3 tablespoons bottled lemon juice plus 1 tablespoon lemon zest from tube
Artisanal pasta → Store-brand pasta shapes work perfectly for this recipe
Organic cottage cheese → Regular cottage cheese provides the same creamy base

Pantry Emergency Substitutions:

Fresh basil → 1 tablespoon dried basil or 2 tablespoons pesto (reduce salt accordingly)
Lemon zest → 1/2 teaspoon lemon extract (add to cottage cheese mixture)
Kosher salt → Table salt (use 3/4 the amount as it’s more concentrated)

Pro Tips for Substitutions:

Store leftover cottage cheese mixture covered in refrigerator for up to 3 days – perfect for quick pasta dinners
When using dried herbs instead of fresh, add them to the cooking zucchini for 30 seconds to bloom their flavors

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace 1/2 pound of the pasta with spiralized zucchini or spaghetti squash to reduce carbs by approximately 35 grams
Use shirataki noodles for 3/4 of the pasta portion, keeping 1/4 pound regular pasta for texture
Choose whole grain or legume-based pasta like chickpea or lentil varieties for added fiber and protein
Consider hearts of palm noodles as a very low-carb pasta substitute

Portion & Blood Sugar Management:

Reduce serving size to 1 cup cooked pasta per person instead of standard 1.5 cups
Add 1 cup steamed broccoli or cauliflower to increase volume without adding carbs
Pair with 4 ounces grilled chicken or fish to slow carbohydrate absorption
Include 2 tablespoons chopped walnuts for healthy fats that help stabilize blood sugar

Enhanced Nutritional Profile:

Double the zucchini to 4 pounds and reduce pasta to 12 ounces for more vegetables per serving
Add 1 tablespoon chia seeds to the cottage cheese mixture for extra fiber and omega-3s
Include 1/4 cup sun-dried tomatoes for flavor without significant carb increase

Total Carb Reduction: These modifications can reduce carbs from 58 grams to approximately 35 grams per serving while maintaining satisfaction and flavor.

Perfect Pairing Suggestions

Beverage Pairings

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and fresh basil flavors beautifully, while the wine’s acidity cuts through the creamy cottage cheese sauce. For beer lovers, a light wheat beer or Belgian witbier echoes the summery, garden-fresh qualities of this dish. Non-alcoholic options include sparkling water with fresh lemon and mint, or a crisp white grape juice mixed with club soda for a refreshing contrast to the rich pasta.

Side Dish Recommendations

Serve alongside a simple arugula salad dressed with balsamic vinaigrette to add peppery contrast to the mild zucchini flavors. Grilled asparagus or roasted cherry tomatoes provide complementary vegetables that won’t compete with the delicate pasta. A crusty sourdough bread or focaccia is perfect for soaking up any extra sauce, while roasted pine nuts or toasted breadcrumbs add textural interest when sprinkled on top.

Complete Meal Ideas

Start with a light antipasto of fresh mozzarella, tomatoes, and basil to preview the Italian flavors. This pasta works beautifully as a main course for lunch or a light dinner, followed by fresh berries with a drizzle of honey for dessert. For entertaining, serve family-style in a large shallow bowl, garnished generously with fresh herbs and a drizzle of your best olive oil.

Occasion Suggestions

Perfect for casual summer entertaining when zucchini is at its peak, this recipe also works wonderfully for meal prep since it reheats beautifully. It’s elegant enough for date nights but simple enough for busy weeknight dinners, and the light, fresh flavors make it ideal for outdoor dining or picnic-style meals.

Pro Tips and Troubleshooting

Professional Techniques

Salt your pasta water generously – it should taste like seawater. This is your only opportunity to season the pasta itself from the inside out. When cooking the zucchini, resist the urge to stir constantly; let it sit for 2-3 minutes between stirs to allow proper moisture evaporation. The cottage cheese mixture can be made up to 24 hours ahead and stored covered in the refrigerator, which actually allows the basil flavor to develop more fully.

Common Mistake Prevention

Don’t skip reserving pasta water – its starch content is crucial for creating a silky sauce that clings to each noodle. If your zucchini releases too much water and the dish seems soupy, increase the heat and cook uncovered for an additional 3-5 minutes to evaporate excess moisture. Avoid overcooking the zucchini to the point of browning, as this creates bitter flavors that compete with the fresh, bright taste profile.

Storage and Reheating

Store leftovers in the refrigerator for up to 4 days in airtight containers. Reheat gently in a skillet over low heat with a splash of pasta water or broth to restore the creamy consistency. The dish can be frozen for up to 2 months, though the zucchini texture will be softer after thawing. For make-ahead meals, prepare components separately and combine just before serving for the best texture.

Recipe Scaling

This recipe doubles easily for entertaining – use a large stockpot for cooking the zucchini and work in batches when processing the cottage cheese mixture. When halving the recipe, use a smaller saucepan to ensure proper zucchini cooking and moisture evaporation.

This zucchini pasta proves that the best recipes often come from the simplest ingredients, transforming everyday garden vegetables into something truly special that’ll have everyone asking for seconds and the recipe.