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Zucchini Pasta with Cream Cheese Pesto

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

Ingredients (for 4 People)

  • 1 cup Fitline granular cream cheese 0.8% fat
  • 400 g yellow zucchini
  • 600 g green zucchini
  • 75 g basil pesto
  • 25 g pine nuts
  • 50 g dried tomatoes preserved in oil
  • 1 tsp chili flakes
  • 5 tbsp olive oil
  • salt
  • Pepper from the mill

Preparation

  • Roast pine nuts in a pan without fat until golden brown. Remove and let cool on a flat plate.
  • Wash both types of zucchini, rub dry and cut off the ends. Using a spiral slicer, turn zucchini into "spaghetti" or use a peeler to cut into thin strips. Drain tomatoes and cut into thin strips. Place zucchini in a large bowl. Season with salt and pepper. Add oil, chili flakes and tomatoes and mix.
  • Mix Exquisa Cottage Cheese Fitline 0.8% fat with pesto. Season to taste with salt and pepper. Arrange zucchini noodles on plates. Spread pesto cream cheese on top and sprinkle with toasted pine nuts.

COOKING WITH
COTTAGE CHEESE

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