Zucchini & Mushroom Pasta Primavera

Prep Time
Cook Time
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"From Great Tastes. A great tasting combination of pasta and vegetables in a creamy cream cheese tomato sauce, made even better with summer garden tomatoes and zucchini"

Original recipe yields 3-4 servings


  • Serving Size: 1 (359.1 g)
  • Calories 362.8
  • Total Fat - 23.6 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 42.3 mg
  • Sodium - 573.4 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 4 g
  • Sugars - 7 g
  • Protein - 25.1 g
  • Calcium - 735.7 mg
  • Iron - 2 mg
  • Vitamin C - 32.7 mg
  • Thiamin - 0.2 mg

Step 1

Finely chop 3 tomatoes. Cut remaining tomato into wedges for garnish. Set aside. Quarter zucchini lengthwise, cut into slices. Set aside.

Step 2

In a skillet heat oil over medium heat. Add garlic, mushrooms, onion, basil, oregano, salt, pepper and hot pepper flakes. Cook, stirring often, about 4 minutes or until onion is softened. Add chopped tomatoes. Increase heat to medium high. Cook, stirring occasionally, until tomato juices are released.

Step 3

Add zucchini and vinegar. Reduce heat to medium. Cook 5 minutes or until zucchini is tender. Add cubed cream cheese. Stir until melted and well blended.

Step 4

Pour mushroom vegetable mixture over cooked pasta. Toss to coat. Garnish with tomato wedges. Serve immediately with Parmesan cheese.

Tips & Variations

No special items needed.



I scaled back for 1 very generous serve and used cork screw twisted pasta and could only get through just over half but thoroughly enjoyed every mouthful, thank you Kittencal for a great dinner, made for Alphabet Tag Game at FF&F.

review by:
(31 May 2019)