The trofie with zucchini and cream cheese is a quick and creamy first course, a recipe to keep handy for those times when you have little time but a big appetite 😀 The preparation of this dish is very simple and can be completed in the time it takes to boil the water and cook the pasta: the zucchini must be sliced into thin rings and quickly sautéed in a pan with a bit of onion and mint. For the zucchini and cream cheese pasta I used trofie, which are particularly suitable for this sauce because they are great at catching creamy sauces. Alternatively, you can use another short pasta shape of your choice, such as farfalle, orecchiette, fusilli… once the pasta is drained, do not throw away its cooking water, as you will need it to mix with the cream cheese and some parmesan!

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 5 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

353.31 Kcal

calories per serving

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Energy 353.31 (Kcal)
Carbohydrates 23.29 (g) of which sugars 0.17 (g)
Proteins 11.95 (g)
Fat 24.64 (g) of which saturated 2.98 (g)of which unsaturated 1.69 (g)
Fibers 0.90 (g)
Sodium 333.21 (mg)

Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for creamy trofie with zucchini and cream cheese

12.35 oz trofie (for me gluten free)
10.58 oz zucchini
5.29 oz cream cheese (Philadelphia)
4 tbsp extra virgin olive oil
0.53 oz onion
4 leaves mint
1 pinch salt
2 tbsp Parmigiano Reggiano DOP

Tools

1 Cutting board
1 Pot
1 Pan non-stick

How to prepare creamy pasta with zucchini and cream cheese

To prepare the trofie with zucchini and cream cheese, start by bringing the water for the pasta to a boil. In the meantime, prepare the sauce: wash and trim the zucchini, slice them into fairly thin rings (1).
Finely chop the onion. In a pan, heat the oil, then add the chopped onion and lightly sauté over low heat (3).
Add the zucchini (4), season with salt, and add the mint leaves. Let them cook for 4 or 5 minutes, stirring often, until they are golden (5).
Meanwhile, boil the trofie, drain them al dente but set aside a good amount of their cooking water. Lower the heat under the pan with the zucchini and add the cream cheese, diluting it with a ladle of the pasta cooking water (6).
Mix well until the cream cheese is completely melted (7). At this point, add the trofie and mix them over low heat for about a minute, adding a little more cooking water if the sauce becomes too thick (8).
When the cream cheese and zucchini are thoroughly combined with the pasta, turn off the heat and add the grated parmesan (9).
Mix well and serve the trofie with zucchini and cream cheese immediately, garnishing with extra parmesan or mint leaves if desired.