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This simple one pot pasta brings summer right to your dinner table. With garden fresh zucchini and a silky cream cheese sauce, its my go to recipe when I want something cozy but quick. The best part? Less dishes to wash means more time to enjoy dinner with family.
Your New Favorite Pasta
Got loads of zucchini in your garden? This pasta will be your saving grace. The zucchini melts into a velvety sauce that coats every bite. My kids ask for seconds every time and nobody guesses the sauce is mostly zucchini.
Grab These From Your Kitchen
- Zucchini:
- Grate it fresh for the best texture
- Pasta:
- Pick short pasta like rigatoni they catch all the sauce
- Cream Cheese:
- Let it soften on your counter first
- Olive Oil:
- Just enough to get things started
- Lemon:
- Zest and juice make everything brighter
- Walnuts:
- Toast them for extra crunch
- Salt and Black Pepper:
- Keep it simple
Kitchen Time
- Get The Zucchini Going
- Heat up your pot with a good glug of olive oil. Toss in all that grated zucchini with a pinch of salt and pepper. Let it cook down until it gets jammy about 10 minutes. Scoop it into a bowl for now.
- Pasta Magic
- Fill that same pot with water add a good handful of salt. Once its boiling drop in your pasta and cream cheese. Keep stirring until the pasta is just right and you've got a creamy sauce going usually takes about 12 minutes.
- Bring It All Together
- Now the fun part. Put your zucchini back in add your lemon zest and a good squeeze of juice. Give everything a good stir until its hot and glossy. If it looks a bit thick splash in some pasta water.
- Final Touch
- Sprinkle those toasted walnuts on top and dig in while its hot.
Make It Your Own
Switch up the flavor by using chicken broth instead of water. Throw in whatever fresh herbs you have growing. Some days I add garlic or chili flakes when I want extra zip. No walnuts? Any toasted nuts will do just fine.
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Save Some For Later
Pop leftovers in a container they'll keep nice in the fridge for 3 days. When you want more just warm it up with a splash of water to make it creamy again.
Summer In A Bowl
This pasta tastes like summer nights in Italy. Serve it with a simple green salad and maybe a glass of cold white wine. Its comfort food that won't keep you stuck in the kitchen all night.
Frequently Asked Questions
- → Why cook the zucchini first?
Cooking zucchini separately lets it caramelize into a jam-like consistency, adding deeper flavor.
- → Can I make this ahead?
Yes, stores in fridge up to 3 days. Reheat with a splash of water.
- → What if pasta isn't fully cooked?
Add small amounts of water as needed until pasta reaches al dente.
- → Can I use different pasta shapes?
Yes, rigatoni or penne work best to hold the creamy sauce.
- → Why add cream cheese?
It creates a silky, creamy sauce as it melts into the pasta water.