Penne with Zucchini, Chilli and Basil

Transport your taste buds to summer in Italy, with this flavourful pasta dish of seasonal veg.




Bring a large saucepan of salted water to the boil for the pasta.


Cook the pasta according to the packet instructions until al dente. Reserve 1⁄2 cup (125ml) 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 (125g) 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 (80ml) extra virgin olive oil

Cottage Cheese Ranch Dressing

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