The pasta with curry and zucchini is a creamy and intensely flavored first course. This recipe is practical to make, like most of the first courses I like, and it is ideal for those who don’t have much time to cook and at the same time do not want to give up a tasty pasta dish. The delicate flavor of zucchini meets the intense taste of curry, and I added cream cheese to give it that extra touch, making this pasta soft and light. I took inspiration for this recipe from my friend Lifferia, as infallible as ever!
For more delicious ideas with zucchini, check out the collection Recipes with Zucchini.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Slow fire, Stove
Ingredients
- 7 oz pasta
- 2 zucchini
- 1.76 oz cream cheese
- 1 tbsp curry
- 1 bunch chopped parsley
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To make pasta with curry and zucchini, lightly brown the garlic clove in a pan with a drizzle of extra virgin olive oil.
Wash a bunch of parsley, chop it and add it to the garlic along with the curry. Cook over low heat.
Wash and trim the zucchini, cut it julienne style, or grate it. Add the zucchini to the pan with the garlic and parsley, and salt. Continue cooking over low heat. If the zucchini starts to stick to the pan, add a tablespoon of hot water.
Finally, incorporate the cream cheese, and mix well with the ingredients. If necessary, add a tablespoon of hot water to prevent the sauce from drying out too much and to ensure a creamy sauce.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and pour it into the pan with the zucchini and cheese sauce.
Let it blend for a few minutes. Serve hot and enjoy your meal!
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