1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
5 large cloves garlic, crushed and peeled
2 tablespoons olive oil
Pasta and Sauce:
12 ounces thin spaghetti
2 cups Cabot Cottage Cheese
1 ½ cups freshly grated Parmesan or Asiago cheese, plus more for top
1 large egg yolk
½ teaspoon salt, or more to taste
Ground black pepper to taste
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To roast zucchini:
PREHEAT oven to 450°F. Place zucchini quarters and garlic cloves on baking sheet with sides; drizzle with oil and toss to coat, arranging zucchini quarters cut-side-down.
ROAST, stirring and turning midway, until zucchini and garlic are tender and lightly colored, 12 to 18 minutes (remove garlic if done before zucchini).
Transfer to cutting board. Cut zucchini crosswise into thin slices. Mash and chop roasted garlic into puree. Set zucchini and garlic aside.
To cook pasta and make sauce:
COOK spaghetti in large pot of boiling salted water according to package directions.
Meanwhile, in small bowl, whisk together cottage cheese, 1 ½ cups of Parmesan or Asiago, egg yolk and salt.
REMOVE ¼ cup of cooking water from pot and set aside when spaghetti is done. Drain spaghetti well and return to pot.
STIR cottage cheese mixture into spaghetti and place over medium heat. Stir constantly until lumps of cottage cheese have melted and formed a creamy sauce, about 5 minutes (do not let sauce simmer or it will become grainy).
STIR in reserved zucchini, garlic and any oil left on baking sheet; stir until heated through, adding a little of reserved cooking water to thin sauce if needed. Season with pepper and serve topped with additional grated Parmesan or Asiago.