Lunch
Spelt Farfalle with Zucchini and Basil
A creamy weeknight pasta that skips the tomato entirely. Spelt farfalle is folded into a smooth, light sauce of blended cottage cheese and gently softened zucchini, finished with fresh basil. It is simple, mild and quick.
- Lactose-free
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Ingredients
- 160 g spelt farfalle
- 350 g zucchini
- 120 g lactose-free cottage cheese
- 1 tsp mild olive oil
- 2 tbsp basil or parsley
- 1 pinch salt
Method
- Cook the spelt farfalle in lightly salted water until al dente, reserving 100 ml cooking water.
- Cut the zucchini into small pieces and soften with the oil and two tablespoons of water.
- Add the lactose-free cottage cheese and a little cooking water, then blend or stir into a smooth light sauce.
- Fold in the pasta, warm briefly and serve with herbs.
Why this recipe is gentle
The sauce is built from lactose-free cottage cheese and a splash of pasta water rather than a rich, fatty base, with only a teaspoon of oil. There is no onion, garlic, tomato or citrus, and the zucchini is softened gently instead of fried.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Cook the pasta al dente and warm the sauce only briefly so nothing browns.
- If basil feels too aromatic for you, use mild parsley instead.
- Keep the salt to a single pinch and let the cottage cheese carry the flavor.
