Creamy Zucchini Pasta with Pistachio-Basil-Parmesan Crumble by @starinfinitefood

44 min

4 servings

🧀

240 ml

Cottage cheese

🧄

1 clove

Garlic

🍋

1 tbsp

Lemon juice

🧂

0.5 tsp

Salt

⚫

0.25 tsp

Black pepper

💧

120 ml

Water

🥜

60 ml

Pistachios

🧀

130 g

Parmesan cheese

🌿

60 ml

Fresh basil

🍚

1

Banza brown rice penne

🫒

2 tbsp

Olive oil

🥒

1

Zucchini

🧅

1

Yellow onion

🍋

0.5 tsp

Lemon zest

🌿

Basil

  1. Add
    • Cottage cheese
    • Garlic
    • Lemon juice

    Add the cottage cheese, garlic, lemon juice, salt, black pepper and water to a high speed blender and blend until smooth; set aside.

  2. Chop
    • Pistachios
    • Parmesan cheese

    Chop the pistachios on a cutting board, then add the Parmesan and chop while combining.

  3. Chop
    • Fresh basil
    • Cottage cheese
    • Garlic

    Continue with the basil and chop everything together until it reaches a crumble consistency.

  4. Combine
    • Salt

    Add the salt and pepper to the crumble and combine it all together; set aside.

  5. Heat
    • Olive oil
    • Zucchini
    • Yellow onion

    Heat a large skillet over medium heat, add the oil, zucchini and onion and saute for about 12-14 minutes, until very soft.

  6. Add
    • Lemon zest
    • Basil
    • Shredded Parmesan cheese

    Add the sauce, lemon zest, basil and Parmesan to the skillet and stir.

  7. Cook

    Cook until the sauce has thickened, about 10-12 minutes, stirring every few minutes, then remove from the heat.

  8. Add
    • Banza brown rice penne

    Add the pasta to the skillet and toss to coat.

  9. Add

    Add the pasta to a serving bowl, then top with the crumble.

Creamy Zucchini Pasta with Pistachio-Basil-Parmesan Crumble by @starinfinitefood

44 min

4 servings

🧀

240 ml

Cottage cheese

🧄

1 clove

Garlic

🍋

1 tbsp

Lemon juice

🧂

0.5 tsp

Salt

⚫

0.25 tsp

Black pepper

💧

120 ml

Water

🥜

60 ml

Pistachios

🧀

130 g

Parmesan cheese

🌿

60 ml

Fresh basil

🍚

1

Banza brown rice penne

🫒

2 tbsp

Olive oil

🥒

1

Zucchini

🧅

1

Yellow onion

🍋

0.5 tsp

Lemon zest

🌿

Basil

Preparation Steps

  1. Step 1/9

    Add the cottage cheese, garlic, lemon juice, salt, black pepper and water to a high speed blender and blend until smooth; set aside.

    🧀Cottage cheese
    🧄Garlic
    🍋Lemon juice
    🧂Salt
    ⚫Black pepper
    💧Water

  2. Step 2/9

    Chop the pistachios on a cutting board, then add the Parmesan and chop while combining.

    🥜Pistachios
    🧀Parmesan cheese
    🪵Cutting board
    🔪Knife

  3. Step 3/9

    Continue with the basil and chop everything together until it reaches a crumble consistency.

    🌿Fresh basil
    🪵Cutting board
    🔪Knife

  4. Step 4/9

    Add the salt and pepper to the crumble and combine it all together; set aside.

    🧂Salt
    ⚫Black pepper
    🪵Cutting board
    🔪Knife

  5. Step 5/9

    Heat a large skillet over medium heat, add the oil, zucchini and onion and saute for about 12-14 minutes, until very soft.

    🫒Olive oil
    🥒Zucchini
    🧅Yellow onion
    🍳Skillet
    🥄Spoon

  6. Step 6/9

    Add the sauce, lemon zest, basil and Parmesan to the skillet and stir.

    🍋Lemon zest
    🌿Basil
    🧀Shredded Parmesan cheese
    🍳Skillet
    🥄Spoon

  7. Step 7/9

    Cook until the sauce has thickened, about 10-12 minutes, stirring every few minutes, then remove from the heat.

    🍳Skillet
    🥄Spoon

  8. Step 8/9

    Add the pasta to the skillet and toss to coat.

    🍚Banza brown rice penne
    🍳Skillet
    🥄Spoon

  9. Step 9/9

    Add the pasta to a serving bowl, then top with the crumble.

    🥣Serving bowl

Composition

Ingredients

Types

Dairy, Vegetables, Fruit, Spices, Other, Nuts, Herbs, Grains, Pasta, Oils

Ingredients

Cottage cheese, Garlic, Lemon juice, Salt, Black pepper, Water, Pistachios, Parmesan cheese, Fresh basil, Banza brown rice penne, Olive oil, Zucchini, Yellow onion, Lemon zest, Basil

Notes

Cottage cheese (for the sauce), Garlic (for the sauce), Lemon juice (for the sauce), Salt (for the sauce, for the crumble), Black pepper (for the sauce, for the crumble), Water (for the sauce), Pistachios (for the crumble), Parmesan cheese (sliced thinly, for the crumble, shredded), Fresh basil (for the crumble), Banza brown rice penne (1 box, cooked according to the package), Zucchini (medium, finely chopped), Yellow onion (medium, finely chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian

Calories

480 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 48g, Fat: 22g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 350mg, Iron: 2mg, Sodium: 680mg, Potassium: 450mg, Magnesium: 45mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 12mg, Vitamin B6: 0.2mg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

24 minutes

Overall

44 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Cutting board, Knife, Skillet, Serving bowl, Spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Summer Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Italian, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Crumbly, Tender

Flavors

Creamy, Savory, Garlicky, Lemony, Herby, Nutty, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,reheat gently before serving), freezer : 1-2 months (store sauce-coated pasta in an airtight container,note that crumble texture may soften after freezing,thaw in fridge before reheating)