Creamy Zucchini Pasta (Print Version)

# Ingredients:

01 - 1 lemon, zest and juice separated.
02 - 4 large zucchini, roughly grated (around 900g).
03 - 1/4 cup olive oil.
04 - 6 oz soft cream cheese.
05 - 1/4 cup crushed, toasted walnuts.
06 - 1/2 teaspoon ground black pepper.
07 - 1 lb penne or rigatoni pasta.
08 - 3 and 1/4 cups water.
09 - 2 and 1/2 teaspoons sea salt.

# Instructions:

01 - Pour the olive oil into a big, heavy pot and warm it up on medium-high heat.
02 - Stir in the grated zucchini, 1 teaspoon of sea salt, and the black pepper. Cook until soft and spreadable, about 10-12 minutes.
03 - Scoop out the zucchini and leave it aside for now.
04 - Pour the water into the same pot and let it come to a boil. Toss in the remaining salt.
05 - Drop in the pasta and add the cream cheese. Let it cook until the pasta’s just the right bit of chew you like, around 11-13 minutes.
06 - Return the zucchini to the pot, then mix in the lemon zest and juice. Cook for another couple of minutes.
07 - If the sauce feels too thick, splash in some water to make it silky. Taste and tweak the seasoning.
08 - Dish it out and scatter the walnuts on top before serving.

# Notes:

01 - Great for a one-pot meal.
02 - Let the zucchini cook down until it’s caramelized and jammy.
03 - Keep extra water handy if the pasta needs a bit more time to cook.
04 - This dish is best enjoyed right away.
05 - Leftovers stay good in the fridge for up to three days.

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