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Creamy Zucchini Pasta with Lemon, Peas & Mint

Ingredients: (makes 2 entrees)

  • 3 zucchinis, peeled into ribbons

  • 1 cup Good Culture Cottage Cheese

  • ½ cup fresh or frozen peas

  • ½ cup loosely packed microgreens

  • ¼ cup chopped fresh mint leaves

  • ¼ cup pine nuts

  • 2 tablespoons olive oil

  • Zest of 1 lemon

  • Flaky sea salt and black pepper, to taste


  1. Store the zucchini ribbons in ice water while you prepare the rest of the ingredients. 

  2. Divide the zucchini ribbons among two dinner plates, and dollop each with half of the cottage cheese. 

  3. Garnish each plate with peas, pine nuts, microgreens, mint, and lemon zest. Drizzle with olive oil and sprinkle with flake salt and black pepper, to taste.