Creamy Zucchini Ditalini

Heat a large pan over medium heat. Spray with avocado oil and add the onion and garlic. Sauté for 4-5 minutes or until the onion is translucent.

Add the zucchini and season with garlic powder, salt, and pepper. Cover with a lid, leaving it undisturbed for another 4-5 minutes.

Remove the lid and let it cook uncovered for another 6-7 minutes or until the zucchini has browned and most of the moisture is cooked out.

Add the pasta to a small pot of boiling salted water and stir. Cook until 2 minutes before al dente, then add the frozen peas and cook for another 2-3 minutes (the cold peas may slow the cooking time).

Drain the pasta and reserve some pasta water.

In a large bowl, combine the sautéed zucchini, cottage cheese, nutritional yeast, garlic powder, Italian seasoning, and more salt & pepper to taste. Add pasta water to thin the sauce and blend with an immersion blender until smooth.

Pour the sauce into the large pan and heat over medium-low heat, adding pasta water as needed. Add the drained pasta and peas and stir.

Sprinkle in the grated parm and stir again until combined.

Plate the pasta with red chili flakes and more freshly grated parm.