Pasta with Zucchini Cream Cheese (Print)
Pasta featuring zucchini, parmesan, and cream cheese for a vibrant, easy Mediterranean-inspired dinner.
# Ingredients:
→ Pasta
01 -
220 g fusilli, penne, or rigatoni pasta
→ Vegetables
02 -
450 g zucchini, sliced or chopped
→ Dairy
03 -
40 g freshly grated parmesan cheese
04 -
80 g full-fat cream cheese or ricotta
→ Other
05 -
1 tablespoon extra virgin olive oil
06 -
2 garlic cloves, grated or minced
07 -
Salt, to taste
08 -
Black pepper, to taste
# Steps:
01 -
Boil a large pot of salted water and cook the pasta according to packet instructions until al dente. Reserve 120 ml of the pasta cooking water before draining.
02 -
While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned and nearly tender. Cook in batches if necessary to promote browning.
03 -
Stir in grated or minced garlic and continue to cook for 1–2 minutes until fragrant and the flavors develop.
04 -
Add the drained pasta to the pan with zucchini. Incorporate parmesan cheese and cream cheese or ricotta. Pour in 2–3 tablespoons of reserved pasta water and toss until the cheese is melted and the sauce evenly coats the pasta.
05 -
Taste and adjust seasoning if needed. Serve immediately with additional grated parmesan, freshly ground black pepper, and a drizzle of extra virgin olive oil if desired.
# Notes:
01 -
Cut zucchini uniformly into thick slices for even cooking and optimal texture.
02 -
For a lighter dish, increase zucchini and reduce pasta accordingly.