Low Carb Summer Vegetable Pasta

Bring a large pot of water to boil.

Meanwhile, set a large sauté pan on medium high and add olive oil. When heated, add tomatoes.

Cook until tomatoes start to blister and lose their shape (about 5 minutes). shaking the pan every so often, until the tomatoes are just starting to blister and lose their shape (about 5 minutes). 

Turn heat down to low and add garlic. Cook until fragrant (about 1 minute). Remove tomatoes and garlic from heat and place in large bowl. Set pan aside for later use, you do not need to clean it yet. 

Once water is boiled, add asparagus and cook for 1 minute. Remove with a strainer and add to veggie bowl. Repeat with broccoli and peas. Set veggie bowl aside. 

Cook the package of zucchini spirals according to cooking instructions and set aside.

In a separate bowl, mix the cottage cheese, lemon zest, basil, and parsley. 

Re-heat large sauté pan to medium high. Add the vegetables, zucchini spirals, cottage cheese mixture, and lemon juice. Stir to combine and cook until hot and everything is coated with the cheese sauce (about 5 minutes).