Cheesy Summer Shrimp Veggie Pasta

Ingredients

• 2 cups cottage cheese
• 1/2 cup cheese, grated Parmesan
• 1/2 cup milk, whole
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon lemon zest
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Pinch of red pepper flakes
• 8 ounces spaghetti
• 3 tablespoons olive oil, divided
• Kernels from 3 ears fresh sweet corn
• 2 small zucchini, cut into 1/2-inch half moons
• 1 pound extra jumbo (16-20 count) peeled and deveined shrimp, (fresh or frozen and thawed)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives, optional

Nutrition Information

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In blender, puree cottage cheese, Parmesan cheese, milk, 1/2 teaspoon salt, lemon zest, garlic powder and black pepper until smooth

Heat large pot of salted water to boiling over medium-high heat; cook spaghetti according to package directions. Drain and return to pot; keep warm.

Meanwhile, heat 1 1/2 tablespoons oil in large skillet over medium-high heat. Add corn, zucchini and remaining 1/4 teaspoon salt; cook 4 to 6 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables to pot with spaghetti.

Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil and shrimp; cook 5 to 6 minutes or until shrimp are cooked through, stirring frequently. Stir in lemon juice.

Meanwhile, add cottage cheese mixture to pot with spaghetti and vegetables; toss until well combined. Cook over low heat until heated through. Divide pasta mixture between 4 serving bowls or plates. Divide shrimp over spaghetti and garnish with chives, if desired.