Pasta with zucchini, tuna and Philadelphia. The pasta with zucchini and tuna, creamy and delicate is a quick summer pasta and an easy and fast zucchini recipe suitable also for spring and autumn, that will win over even the most skeptical, as good as the traditional Pasta with zucchini, cherry tomatoes and tuna! The pasta with zucchini and tuna is incredibly creamy and a quick and economical first course and above all tasty, which is prepared in just a few minutes. If you are looking for an idea for a quick lunch or dinner, you will need only very few ingredients and in the time it takes to cook the pasta you will prepare a sauce for a quick first course that will surprise all your guests. Everyone already knows that the combination tuna and zucchini is perfect and since Philadelphia goes well with both, imagine how creamy and delicious this first course will be!! And yes, because I made the pasta with zucchini and tuna without cream, and to obtain the right creaminess I added some spreadable cheese and I even blended the zucchini! Imagine that in the end my family even wiped the plate clean, it was that good this quick pasta sauce that made us fall in love! But let’s go to the kitchen, I’ll tell you how to make creamy pasta with tuna and zucchini, quick and tasty!

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 5 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make creamy pasta with zucchini and tuna

1.1 lb pasta (about 18 oz)
1 large zucchini
1 large white onion
to taste extra virgin olive oil
3.5 oz spreadable fresh cheese (about 1/2 cup)
4 oz tuna in oil (drained)

Tools to make creamy pasta with zucchini and tuna

Skillet
Pot
Blender

Steps to make creamy pasta with zucchini and tuna

Peel and chop the onion and sauté it in a good drizzle of olive oil. Add the zucchini, rinsed, trimmed of the ends and cut into cubes. Season with salt and cook over a high heat for about 15 minutes, stirring often.
Meanwhile, put the water on to cook the pasta.
Gather the zucchini in the blender jar and blend until you have a velvety cream.
Move the cream to the skillet where you cooked the zucchini, add the cheese off the heat and mix, then add the drained tuna.
Drain the pasta, setting aside a little of the cooking water.
Add the pasta to the cream, toss over high heat using a little cooking water and plate immediately.
If possible, prepare only the amount of pasta you intend to consume; freshly made it’s delicious. The sauce, however, can be prepared in advance and stored in the fridge for two days.
I do not recommend freezing it, because it will clump.