Hey-ohh,
I had a friend in college named Charlotte.
Spring Break 2002.
When she made spaghetti, she would eat it over steamed zucchini instead of pasta. I do this every once in a while, and over the weekend, I decided to come up with a really good "zucchini pasta" staple for when I want pasta bebe but have a beach trip coming up in 4 days. ; )
Here's everything: 2-3 zucchini, 1 package of grape tomatoes, a handful of spinach, a few four or five cloves of garlic, cottage cheese, sun-dried tomato paste, and olive oil.
Sautee the zucchini on medium-high with two turns of olive oil. Let it go until it's a little soft and translucent, about 10 minutes.
Slice the tomatoes in half and chop the garlic. Add them into the pan.
Once the tomatoes are soft (about 5 minutes), add a few good tablespoons of sun-dried tomato paste. Stir it around and give the paste a minute to warm up and settle in. You can also add another two turns of olive oil if you like it saucy (!) like me.
Add a huge spoon of cottage cheese, about 1/4 - 1/3 cup. I know it sounds weird, but trust me. If you're not keen on cottage cheese, then you can use ricotta, and if your husband's not keen on cottage cheese, then don't tell him what it is before he tries it.
Stir the cheese in until it's all smooth and melty. Turn the heat off, and add in a big handful of fresh spinach.
Stir in the spinach until it's a little wilted. Then you're done. : )
Charlotte, I hope you love it!
