400 g of penne 3 zucchini 2 cloves of garlic 2 sprigs of fresh rosemary, or 2 teaspoons of dried rosemary 1/4 cup of cottage cheese 1 tablespoon of olive oil 2 teaspoons of ground nutmeg Salt, pepper
Cook the penne according to directions, until chewy. Dice the zucchini. Sauté in olive oil until tender. Add the garlic and rosemary and sauté until the aromas are released. Add the cottage cheese, and season with salt, pepper and nutmeg. Stir in the drained penne and mix until incorporated.
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