Creamy zucchini and cherry tomato pasta with philadelphia and lemon

Name: Creamy zucchini and cherry tomato pasta with philadelphia and lemon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: En
Ingredients: 6 oz pasta; 1½ cups zucchini, diced or sliced; 14 cherry tomatoes (1 cup halved); 2 tbsp Philadelphia cream cheese; Onion to taste; Fresh basil to taste; Grated organic lemon zest to taste; Salt to taste; Black pepper to taste; Olive oil to taste

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Main Dish

Very Easy

20 min

468 Kcal

Creamy pasta with zucchini, cherry tomatoes, Philadelphia and lemon is one of those pasta dishes that wins you over with its aroma alone: fresh, velvety, colorful and full of delicate yet vibrant flavors. Zucchini add sweetness and lightness, fresh cherry tomatoes bring a juicy, Mediterranean note, while the Philadelphia cream cheese sauce coats every bite in an irresistibly smooth texture. What makes this creamy pasta even more special is the lemon zest, which adds fragrance, freshness and character without overpowering the other ingredients. It’s the perfect recipe when you’re in the mood for a simple but not ordinary summer pasta dish—creamy yet light on the palate, and ideal for serving something cheerful, fragrant and pleasantly different from the usual. With fresh basil, the delicate flavor of the vegetables and a citrusy note that brightens every bite, this zucchini and cherry tomato pasta captures the flavor of bright, sunny days: creamy just the right amount, colorful, inviting and ready to become one of the season’s most-loved recipes.

Materials

Pot
Frying pan
Knife
Cutting board

Preparation

Preparation5 min

Cook time15 min

Wash the zucchini, trim the ends, and cut it into thin slices, then into strips.
Heat some finely chopped onion in a skillet and add the zucchini. Then cook for 7 minutes, stirring occasionally.
Add the cherry tomatoes, cut in half, and a few basil leaves. Cook for 8 minutes, stirring often and crushing a few cherry tomatoes to release their juice. Season with pepper.
Meanwhile, cook the pasta al dente in plenty of salted water.
When the pasta is ready, drain it directly into the pan with the sauce, making sure to set aside a little of the pasta water.
Add the cream cheese.
Stir well over medium-low heat, using a little of the cooking liquid to adjust the consistency. Then add the grated lemon zest and stir again.
The creamy pasta with zucchini, cherry tomatoes, cream cheese, and lemon is ready!

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FAQ ❓

What pasta shape should I use for creamy zucchini, cherry tomato, Philadelphia and lemon pasta?

You can use shapes that hold the sauce well, such as fusilli, penne, mezze maniche, farfalle or rigatoni. Ideally, choose pasta that can catch the Philadelphia cream cheese sauce, the juice from the cherry tomatoes and the zucchini, so every bite is rich and satisfying.

Can I substitute another cream cheese for Philadelphia?

Yes, you can substitute Philadelphia with robiola, creamy ricotta, fresh goat cheese or another mild cream cheese. For an even silkier pasta, choose a mild-tasting cheese; if you prefer a bolder flavor, goat cheese is an excellent alternative.

How can I make zucchini and cherry tomato pasta creamier?

For creamy pasta with a well-emulsified sauce, add the cream cheese over low heat and gradually stir in a little pasta cooking water. This makes the sauce smoother, glossier and more luscious without making it heavy.

Is lemon zest necessary in creamy zucchini pasta?

Lemon zest isn’t essential, but it’s highly recommended because it adds freshness and fragrance to the dish. Its citrus aroma makes the pasta taste lighter and balances the creaminess of the Philadelphia with a bright, pleasant note.

Can I make creamy zucchini and Philadelphia pasta ahead of time?

Yes, it also works well as a cold pasta salad with zucchini, cherry tomatoes and Philadelphia. Cook the pasta al dente, stop the cooking by rinsing it under cold water, and toss it with Philadelphia cream cheese, zucchini, cherry tomatoes, basil and lemon zest. After a short rest in the refrigerator, it will be fresh, creamy and fragrant.

How should I store creamy zucchini, cherry tomato and Philadelphia pasta?

You can store it in the refrigerator for 1 day in an airtight container. Before reheating, add a splash of water or a drizzle of oil to loosen the sauce again. It’s best not to freeze it, as the cheese sauce may change texture.

How can I make this pasta more flavorful?

You can add black pepper, chili flakes, fresh basil, mint, grated Parmesan or a handful of toasted almonds. A few olives or capers can also give the zucchini and cherry tomato pasta a more Mediterranean touch.

How can I make creamy zucchini, cherry tomato and lemon pasta vegan?

For a vegan version, substitute the Philadelphia with a plant-based cream cheese or a cream made from cashews, soy or almonds. Use egg-free pasta and finish the dish with fresh basil and lemon zest to preserve the fragrance of the original recipe.

Nutrition

for 1 serving / for 100 g

Calories: 468Kcal

Carbo: 64.5g
Total fat: 12.9g
Saturated fat: 3.6g
Proteins: 13.4g
Fibers: 5.6g
Sugar: 8.6g
ProPoints: 12
SmartPoints: 15

Nutritional information for 1 serving (287g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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