Creamy zucchini pasta, a tasty recipe that's quick and easy to prepare

Name: Creamy zucchini pasta, a tasty recipe that's quick and easy to prepare
Prep time: 13 min
Cook time: 12 min
Total time: 25 min
Yield: 2
Cuisine: En
Ingredients: 6.7 oz pasta; 3.5 oz cream cheese (such as Philadelphia); 9 oz zucchini (1 large zucchini); Grated Parmigiano Reggiano, to taste; Salt, to taste; Pepper, to taste; 1 garlic clove

Main Dish

Very Easy

25 min

456 Kcal

A perfect first course for summer. Creamy zucchini pasta is an incredibly quick recipe that you can serve for lunch or dinner (keep it handy in case of last-minute guests). Cut into cubes and cooked in a pan, the zucchini stay slightly crunchy, creating a pleasant contrast with the velvety texture of cream cheese: a delight in every bite. Try this easy vegetarian recipe too. We’ll guide you through the steps to make a delicate and flavorful dish!

Ingredients

6.7 oz pasta
3.5 oz cream cheese (such as Philadelphia)
9 oz zucchini (1 large zucchini)
Grated Parmigiano Reggiano, to taste
Salt, to taste
Pepper, to taste
1 garlic clove

Materials

Cutting board
Knife
Pot
Frying pan

Preparation

Preparation13 min

Cook time12 min

Bring salted water to a boil in a large saucepan. Meanwhile, prepare the sauce: wash the zucchinis and cut them into small cubes.
Put a drizzle of oil in a frying pan and brown the garlic clove, then add the zucchini pieces and cook for 4 minutes over high heat.
Cook the pasta following the package instructions. Remove the garlic from the zucchini and add a little pasta cooking water. Then continue cooking over high heat for 7/8 minutes (if the water is completely absorbed, you can add more).
Season with pepper and add the cream cheese to the pan. Mix well over low heat. Add a little pasta cooking water if necessary.
Drain the pasta while it is still al dente and add it to the pan. Add the grated Parmesan and stir until the sauce is well incorporated into the pasta.
The creamy zucchini pasta is ready!

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FAQ ❓

Can I store creamy zucchini pasta?

It’s best eaten as soon as it’s ready. If you have leftovers, you can store them in an airtight container in the refrigerator for up to one day. Before serving, reheat the pasta in a pan with a little milk to make it creamy again.

What shape of pasta should I use?

We recommend using short pasta, such as rigatoni, paccheri, mezze maniche, penne, tortiglioni, fusilli, or farfalle.

How should I cut the zucchini for pasta?

We prefer to cut it into cubes to preserve the crunch of this wonderful summer vegetable. You can also grate it if you like.

What can I use instead of cream cheese?

You can substitute robiola or stracchino.

Can I eat creamy zucchini pasta cold?

Yes. You can make a classic pasta salad: drain the pasta and rinse it under cold water to stop it cooking. Then toss it with the creamy zucchini and cream cheese sauce. Once it has cooled completely, store it in the refrigerator.