Description
A vibrant and wholesome Pasta with Zucchini recipe that brings together fresh ingredients for a delightful meal.
Ingredients
Scale
- 8 oz (220 grams) Fusilli, Penne, or Rigatoni
- 1 tablespoon extra virgin olive oil
- 1 lb (450 grams) zucchini (about 3 medium-sized)
- Salt & pepper, to taste
- 2 garlic cloves, grated or minced
- ½ cup (40 grams) freshly grated parmesan
- ⅓ cup (80–90 grams) full-fat cream cheese or ricotta
Instructions
- Boil the pasta by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente.
- Prep the zucchini by slicing or chopping it into bite-sized pieces.
- Sauté the garlic in a large skillet with olive oil over medium heat for about 30 seconds until fragrant.
- Add the chopped zucchini along with a pinch of salt and pepper. Stir-fry for about 5-7 minutes until tender.
- Combine the drained pasta with the zucchini and mix well. Stir in the cream cheese (or ricotta).
- Finish by adding freshly grated parmesan and season with more salt and pepper if needed.
Notes
For a vegan version, substitute cream cheese with silken tofu and omit cheese. Use seasonal veggies as alternatives to zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pasta, zucchini, vegetarian, summer recipe, easy dinner