Summer Vegetable Pasta

Bring a large pot of water to boil.

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

Cook, 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. No need to wash it out.

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.

Add cauliflower linguine to boiling water. Cook according to cooking instructions and set aside. 

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

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