- 2 oz. whole-grain fettuccine
- ¾ cup low-fat cottage cheese
- 1 Tbsp. lemon juice
- 4 Tbsp. finely chopped fresh basil
- 2 Tbsp. finely chopped chives
- 2 cups chopped zucchini
- 1 tsp. olive oil
Make pasta according to directions. In a blender or with a hand blender, puree cottage cheese and lemon juice until smooth. Stir in basil and chives; season with pepper. Sautée zucchini in olive oil for 5 minutes until tender. Mix cooked pasta with cottage cheese mixture and top with sautéed zucchini.