I’ve been making a lot of pasta recipes this summer, and this easy Lemon Pesto and Roasted Zucchini Pasta with Cottage Cheese has become another favorite. This light and bright recipe brings bold flavors from the lemon pesto and capers, and is rounded out by the creamy cottage cheese. You can enjoy it either as warm pasta dish or a chilled pasta salad – both ways are delicious! If you’re wondering where to find lemon pesto, I have really liked the jars from Trader Joe’s and Aldi.
Ingredients
- 1 lb cavatappi pasta (reserve 2 cups pasta water)
- 1 large or 2 medium zucchini, sliced, then quartered into triangles (about 3 cups)
- 1 15 oz can cannellini beans, drained and rinsed
- 1 1/2 cups cottage cheese
- 1/2 cup lemon pesto
- 1/2 cup red onion, diced
- 1/3 cup capers
- 1/3 cup parsley
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Directions
- Preheat oven to 425 F.
- On a parchment lined baking sheet, place zucchini triangles in a single layer. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes until edges begin to brown and zucchini softens.
- Meanwhile, cook pasta per package instructions in salted pasta water.
- In a large bowl, combine the pasta, roasted zucchini, cannellini beans, cottage cheese, lemon pesto, red onion, capers, and parsley. Season with salt and pepper to taste. Serve warm or chilled as a pasta salad.
