Zucchini Cream Cheese Pasta, so creamy you won’t believe how quick it is to make. And how delicious too. The Perfect Weeknight quick Pasta Dish.
I can’t believe summer is almost over. With that goes my fabulous summer vegetable garden, including zucchini.
So what better way to say arrivederci then with this fast, easy and delicious Zucchini Cream Cheese Pasta.Also with the end of summer comes the start of school school. I know it has started for some kids and a lot more will be going back on Tuesday.
Here in Italy school starts a little later. My youngest daughter returns to school on September 15th. Oh how time flies. She will be going into her first year of high school.
My eldest daughter has returned home after graduating from Journalism in Canada and has decided she’s not finished with school just yet. She returns to university in October.
As for myself this awesome summer is coming to an end and we are heading into my favourite season of the year, autumn.
But I can’t say goodbye just yet to summer with all the Fresh Vegetables, I still have in my kitchen. Including of course some Zucchini, and yes I am still good for a few more Recipes.
So this Zucchini Cream Cheese Pasta dish certainly is delicious. So easy and ready in 20 minutes. It has become a family favorite.
This Zucchini Cream Cheese Past dish is fast, easy and creamy. And what can be better than that? It is made with light cream cheese instead of the regular kind and believe me you can’t even tell the difference.
Zucchini Cream Cheese Pasta
This Zucchini Cream Cheese Pasta can be made with either small zucchini or larger ones, just remove part of the inside pulp if you use the larger one and you are ready to go. Buon Appetito!
- 3 small to medium sized zucchini diced
- 2 tablespoons olive oil 26 grams
- 1/2 cup cream cheese light 125 grams
- 1/2 teaspoon oregano 1/4 gram
- 1/4 teaspoon salt 1 1/2 grams
- 1/4 teaspoon parsley 1/4 gram
- 1/2 cup water 125 grams
- 3 cups cooked penne pasta, approximately 1 3/4 - 2 cups dried (200-275 grams) 400-490 grams
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In a medium- sized pan add the olive oil, add the zucchini, oregano, salt, parsley and water, cook stirring occasionally until water has evaporated and zucchini is tender and lightly browned.
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While zucchini is cooking, cook pasta al dente in boiling salted water. When zucchini is done, add cream cheese and 1/4 ladle full of salted pasta water, mix gently until zucchini and cream cheese are well combined and creamy, immediately add cooked pasta, gently mix and serve immediately. Top with chopped fresh basil if desired. Enjoy!
Dear Rose, this sounds and looks absolutely wonderful! I would love this, especially with a little sausage mixed in! xo, Catherine
Hi Catherine, thanks and good idea with adding the sausage.
Rosie! We are making the cream cheese zucchini tonight, and had your lasagna last night! The lasagna was to DIE for! I cannot WAIT to try this one! It might not beat the Nutella pie, but realistically, what could??
Hey Bonnie, So glad you liked the lasagna. And the Zucchini Cream cheese pasta, hope you enjoyed it. I know not much can beat that Nutella pie! You should see what I did today! haha have a great weekend.!
Your recipe looks amazing 🙂 lol healthy and light which means I will need to add some meat but otherwise perfect. I am still nursing and need a bit more calories. I love autumn too. At the end of summer and fall there’s always an abundance of squash and zucchini. Looking fwd to trying this.
Hi Stephanie, it is pretty light, although you could use regular cream cheese and adding some Italian sausage sounds like it would be a good idea. Enjoy.
I too am Italian and love Eggplant so did fall in love with your wonderful recipe for Eggplant Pasta, along with the Zucchini Pasta, thank you so much for sharing 🙂
Hi Mary, thank you so much, I am glad you enjoy the recipes, eggplant pasta was always one of my favourites! Have a great day.