Direction

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in gemelli and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes; drain and set aside. Keep warm.
2. Combine sausage, red peppers, yellow peppers, mushrooms, and zucchini in a heavy skillet. Cook until sausage is browned, about 7 minutes. Add garlic; cook until fragrant, about 30 seconds. Add sausage-vegetable mixture to cooked pasta; set aside.
3. Melt butter in a skillet over medium-low heat; add cream cheese and stir until smooth.
4. Add cottage cheese and whipping cream to the jar of a blender; blend until smooth. Pour into cream cheese mixture; stir until heated through. Add Parmesan, and season with salt, pepper, and Italian seasoning to taste. Pour sauce over pasta mixture; serve immediately.