Name: Pasta With Cream Cheese And Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 320 g pasta (penne or bow-ties/farfalle); 3 medium zucchini; 150 g cream cheese (Philadelphia-style); 3 tbsp extra virgin olive oil; 1 garlic clove (optional); Salt and black pepper, to taste; 2 tbsp grated Parmesan (optional)

Method

Tap a step when it is done.

Wash the zucchini and slice thinly or dice into small cubes.
Heat the olive oil in a pan and, if using, lightly sauté a smashed garlic clove for 1 minute then remove it if preferred.
Add the zucchini, season lightly with salt, and cook for 8–10 minutes until soft and lightly golden.
Boil the pasta in salted water until al dente, then reserve one ladle of pasta water and drain the pasta.
Lower the heat and add the cream cheese to the zucchini, pouring in a splash of reserved pasta water and stirring until smooth and creamy.
Add the drained pasta to the pan and toss for 1–2 minutes, adding more pasta water if needed for a silkier texture.
Finish with black pepper and a sprinkle of Parmesan if using, then serve immediately.

Buon appetito!

Want to know when the next recipe is out?

Worth knowing

Remove the garlic clove after sautéing for a milder flavor.
Use smaller diced zucchini if you want them to melt more into the sauce.

The card

One image with the ingredients, to save or send.

Pasta With Cream Cheese And Zucchini recipe card with ingredients

Pasta With Cream Cheese And Zucchini

Ingredients

Main

Method

Worth knowing

The card

Still hungry?

New recipes, as they come.