Zucchini and Philadelphia pasta

Serves Icon
Time 25 Minutes
  • 400g fusilli pasta
  • 2 zucchini (courgette), unpeeled, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, whole
  • 1 teaspoon mixed herbs
  • 100ml vegetable stock, hot
  • 200g Philadelphia
  • 20g Parmigiano Reggiano, finely grated plus extra to serve (alternatively use Grana Padano)
  • Sea salt

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add the fusilli pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.

Step 2

Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the garlic. Cook without browning the garlic for 1 minute, then add the zucchini and mixed herbs. Cook for 5 minutes, stirring from time to time with a wooden spoon. Add the vegetable stock and cook for a further 5-6 minutes.

Step 3

Drain the pasta, reserving 3 tablespoons (60ml) of the pasta cooking liquid. Place the Philadelphia in a small bowl. Add the reserved cooking water and 20g Parmigiano to the bowl with Philadelphia. Use a spoon to stir and create a paste.

Step 4

Add the Philadelphia paste and pasta to the frying pan with zucchini and toss well over the heat for 1 minute to soak up lovely flavour and evenly coat the pasta, then remove from the heat.

Step 5

Divide the Zucchini and Philadelphia pasta among serving bowls. To serve, top with a grating of Parmigiano Reggiano (or Grana Padano) cheese – Buon appetito.

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