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This breezy one-pot pasta captures summer vibes for your dinner spread. Packed with fresh-picked zucchini and a smooth cream cheese blend, it's my go-to when I need something comfy yet fast. The biggest win? Fewer pots to clean means more family dinner time.
The Pasta You'll Fall For
Drowning in garden zucchini? This dish will save you. The zucchini transforms into a silky coating that wraps around each bite. My little ones always want more, and nobody ever spots that the sauce is mainly zucchini.
What You'll Need
- Pasta:
- Choose chunky shapes like rigatoni to grab all that sauce
- Zucchini:
- Shred it yourself for the perfect consistency
- Olive Oil:
- Just a splash to start things off
- Cream Cheese:
- Make sure it's room temperature
- Walnuts:
- Brown them for better crunch
- Lemon:
- Both peel and juice add freshness
- Salt and Black Pepper:
- Nothing fancy needed
Let's Cook
- Final Touch
- Drop those warm walnuts on the finished dish and eat while it's steamy.
- Bring It All Together
- Here comes the good bit. Return your zucchini to the pot, scatter your lemon peel and squeeze in some juice. Mix everything till warm and shiny. If it seems too sticky, add a bit of pasta water.
- Pasta Magic
- Use the same pot for water and a big pinch of salt. When bubbling, add your pasta and cream cheese. Keep mixing until pasta feels right and sauce turns creamy, about 12 minutes total.
- Get The Zucchini Going
- Warm your pot with a splash of olive oil. Add all your shredded zucchini with salt and pepper. Cook until soft and jam-like, around 10 minutes. Move it to a bowl for now.
Put Your Spin On It
Try using chicken stock instead of water. Toss in any garden herbs you've got. Sometimes I mix in garlic or red pepper flakes when I want some kick. Don't have walnuts? Any crunchy nuts will work fine.
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Keeping It Fresh
Store what's left in the fridge and it'll stay good for 3 days. When you want to eat it again, just warm it up with a bit of water to bring back the creaminess.
Taste of Italian Evenings
This dish feels like warm evenings in Tuscany. Pair it with a light green salad and maybe some chilled white wine. It's soul food that won't keep you slaving away all evening.
Frequently Asked Questions
- → What’s the benefit of cooking zucchini first?
Sautéing zucchini right away brings out its natural sweetness and lets it develop into a rich, jammy texture.
- → Can I prepare this in advance?
Absolutely! Just refrigerate it for up to three days and reheat, stirring in a little water to refresh the creaminess.
- → What to do if the pasta stays undercooked?
Gradually add small splashes of water and cook a bit longer until the pasta is tender yet firm.
- → Are other types of pasta okay to use?
For sure! Penne or rigatoni are ideal since their shapes capture the creamy sauce beautifully.
- → Why include cream cheese in this recipe?
It’s the secret ingredient for achieving that luscious, smooth sauce that clings perfectly to the pasta.