Zucchini Cream Cheese Pasta
"This recipe comes from An Italian In My Kitchen. This is what they say: "Zucchini Cream Cheese Pasta, an easy, creamy and delicious pasta recipe, made with light cream cheese. A Healthy, fast vegetarian pasta dish." Posted for You Want What? I have made this with onions, lemon pepper, cayenne and broad egg noodles. So feel free to make to suit your taste."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (247.4 g)
- Calories 248.2
- Total Fat - 10.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 7.9 mg
- Sodium - 257.8 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 6.1 g
- Sugars - 2.3 g
- Protein - 7.8 g
- Calcium - 150 mg
- Iron - 0.9 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium to large sized pan add the olive oil, the chopped zucchini, oregano, salt, parsley and water, cook stirring occasionally until the water has evaporated and the zucchini is tender and lightly browned.
Step 2
While the zucchini is cooking, cook the pasta until al dente in boiling salted water. When the zucchini is done, add the 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, and gently mix.
Step 3
Serve immediately.
Step 4
Top with chopped fresh parsley and parmesan cheese if desired.
Tips
No special items needed.
1 Reviews
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