Just seven ingredients, half of which can be found at the farm stand (zucchini, cilantro, shallots, and cherry tomatoes), and it will be on the table in under 30 minutes, with only 10 minutes of stove time.
- 1/2 lb Hodgson Mill Whole Wheat Angel Hair, uncooked
- 3 cups zucchini, cut into match sticks
- 3/4 cups almonds, slivered
- 3/4 cups shallots, sliced thin
- 8 oz cottage cheese, small curd
- 1/2 cup cilantro, fresh, chopped
- 1 Tbsp butter
- sea salt
- pepper, fresh ground black
- cherry tomatoes, optional garnish
- lemon juice, optional garnish
- cilantro, optional garnish
Heat a large pot of water over medium-high to high heat until boiling. Add a generous pinch of salt to the water.
In a pan over medium-low heat, add butter and heat until melted and bubbling. Add chopped shallots and zucchini and cook 5 minutes, stirring often, until lightly golden and just cooked through. (Feel free to taste a spear to check.)
Meanwhile, cook pasta in boiling water (3-5 minutes, or until al dente). Drain, but do not rinse. Return to pot or serving bowl, and keep covered.
Add slivered almonds to zucchini and shallots and cook 1-2 more minutes, stirring. Almonds should be warmed through and fragrant. Remove pan from heat.
In individual serving bowls, add a serving of pasta (about ½ cup), a dollop of cottage cheese, a few spoons of zucchini-shallot-almond mixture, and chopped cilantro. Season with salt and pepper, and stir gently but thoroughly. Top with more cilantro and some cherry tomatoes, and serve immediately while warm.
Note: All ingredients can either be assembled upon serving, or mixed together. Will keep 1-2 days in sealed container in the fridge.
Dish will keep longer if ingredients are stored separately until mixed together to eat. (You can keep the zucchini mixture and pasta together, but keep the cottage cheese and cilantro separate.) Reheat pasta and zucchini mixture and then add cottage cheese, tomatoes and cilantro to warmed mixture to replicate freshly cooked deliciousness.
Makes 4-6 servings.
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