The cold pasta with zucchini and Philadelphia is perfect to take to the beach or for a terrace lunch.
A few simple seasonal ingredients will make this first course your ace in the hole, with the addition of prosciutto it will become a truly hearty dish.
A light and summery first course, the creamy cold pasta with zucchini and Philadelphia which you can prepare with your preferred pasta shape, we used fusilli but trofie would also work well.
Below I’m leaving you other summer pasta recipes not to be missed, and after the photo, let’s discover how to prepare the creamy cold pasta!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Cold Pasta with Zucchini and Philadelphia
- 12 oz pasta (short shape of your choice)
- 9 oz zucchini
- 10 oz cream cheese (Philadelphia or Robiola or similar)
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- 5 oz prosciutto (in a single piece)
- 1 stalk celery
- to taste black pepper (ground)
- to taste basil
Preparation of Cold Pasta with Zucchini and Philadelphia
To prepare the Cold Pasta with Zucchini and Philadelphia, first cook the pasta in plenty of slightly salted water.
Leave it al dente, then drain it and dress it in a bowl with extra virgin olive oil, allowing it to cool.
Meanwhile, trim the zucchini and cut them into small pieces, sauté them in a pan with a little extra virgin olive oil for 3 or 4 minutes.
They should be cooked but still firm, not mushy, let them cool.
Slice the celery and soften the cream cheese with 2 tablespoons of extra virgin olive oil, salt, and ground black pepper.
Cut the prosciutto into small pieces.
Add the zucchini once cooled, the prosciutto, and the celery (if you don’t like it, you can omit it) to the bowl with the pasta.
Add the cream cheese, the basil leaves torn by hand, and mix very well.
If needed, add more oil to make it creamier and less sticky.
You can enjoy the Creamy Cold Pasta immediately at room temperature or keep it in the refrigerator well covered with plastic wrap for 1 day.
Other recipes
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