Ricotta and Cottage Cheese Pasta Salad with Zucchini and Red Cabbage
Serves for: 4
Prep & Cook: 30min
Modern, Family-Friendly cuisine
Mild spicy
This dish contains milk, eggs, spices
A refreshing and protein-packed salad perfect for a hot day, featuring creamy ricotta and cottage cheese with fresh zucchini and crunchy red cabbage.
Why It Works:
High in Protein: Ricotta and cottage cheese add protein to keep you satisfied.
Refreshing: Perfect for summer with crisp zucchini and vibrant red cabbage.
Versatile: Serve as a light meal or a side dish for family gatherings.
Nutrition, per serving
320kcal
Calories
14g
Protein
40g
Carbohydrates
12g
Fat
5g
Fibre
Ingredients:
250g pasta of your choice (penne or fusilli recommended) 1 medium zucchini, thinly sliced 1 cup shredded red cabbage 1/2 cup ricotta cheese 1/2 cup cottage cheese 2 tbsp olive oil Juice of 1 lemon Salt and pepper to taste Fresh basil leaves for garnish Optional: cherry tomatoes, sliced cucumbersInstructions:
1. Cook pasta:
Cook pasta according to package instructions. Drain and set aside to cool.
2. Combine pasta, zucchini and cabbage:
In a large bowl, combine cooked pasta, sliced zucchini, and shredded red cabbage.
3. Mix cream:
In a separate bowl, mix together ricotta cheese, cottage cheese, olive oil, lemon juice, salt, and pepper until smooth.
4. Combine cream and pasta mix:
Pour the cheese mixture over the pasta and vegetables. Toss gently to combine.
5. Garnish:
Garnish with fresh basil leaves and additional vegetables if desired. Serve chilled or at room temperature.
Storage tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a splash of olive oil and lemon juice before serving to refresh the flavours.
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