Pasta with zucchini and Philadelphia is a delicious first course, very simple to make but with a delicate flavor and super creamy. Of course you can replace the Philadelphia with any other spreadable cheese, even lactose-free if you are intolerant. I recommend also checking PACCHERI WITH SQUID and zucchini cream, PASTA WITH ZUCCHINI AND SURIMI, PASTA WITH ZUCCHINI AND SHRIMP, and IDEAS FOR PASTA WITH ZUCCHINI, Easy pasta with zucchini recipes. Now let’s see how to prepare the Pasta with zucchini and Philadelphia and if you try it let me know. Barbara

I also recommend trying:

Ingredients

How to make Pasta with zucchini and Philadelphia

Let’s start preparing the Pasta with zucchini and Philadelphia. Clean a zucchini, trim the ends and grate it using a box grater with large holes.
Peel the garlic clove and cut it in half. Pour some extra virgin olive oil into a pan, add the garlic and let it flavor the oil for a few minutes, then add the grated zucchini and cook, stirring occasionally, for about 5 minutes.
Pour water into a pot, place it on the heat and bring to a boil. When the water boils, add salt, add the pasta and cook according to the time indicated on the package. When it’s cooked, drain it and be sure to reserve a cup of the pasta cooking water which we will use for finishing the sauce.
Remove the zucchini from the pan and keep them in a bowl or on a plate. In the same pan where you cooked the zucchini, add the spreadable cheese, a splash of extra virgin olive oil and a splash of the reserved pasta cooking water.
Let the cheese melt and when it becomes nice and creamy add the previously cooked zucchini, mix well and add the freshly cooked pasta, tossing everything together well and adding more pasta cooking water if necessary.
To finish add a sprinkle of chopped parsley and serve the Pasta with zucchini and Philadelphia immediately.

Store in the refrigerator for 1 day