Bring a large saucepan of salted water to the boil for the pasta.
Cottage Cheese Mexican Bowl
Cook the pasta according to the packet instructions until al dente. Reserve 14 cups (125m1) pasta water. Drain.
Combine Brancourts Cottage Cheese. parmesan. basil, lemon juice and zest in a bowl.
Heat the olive oil in a large deep frying pan over a medium heat. Cook the garlic and chilli, stirring occasionally. for 2-3 mins until fragrant. Increase the heat to medium-high. Add the zucchini and cook, stirring occasionally. for 2 mins. Add the spinach and kale mixture and cook. stirring. for 1.2 mins until wilted.
Add the drained pasta. reserved pasta water and cottage cheese mixture to the pan. Cook. tossing, for 1-2 mins until glossy.
Divide the pasta among bowls and scatter with pistachios. extra basil and parmesan to serve.
400g penne pasta
1 tub (1259) Brancourts Cottage Cheese
75g parmesan, finely grated, plus extra to serve
1/4 cup chopped basil
1 tbsp lemon juice
Finely grated zest of 1 lemon
1/3 cup (30m1) extra virgin olive oil
4 garlic cloves, finely chopped
1 tsp chilli flakes
2 small zucchinis, cut into 1cm thick slices
150g baby spinach and kale mix
Chopped pistachios, to serve
Basil, to serve