Pasta with philadelphia and zucchini

Published on Jul 05, 2019

Pasta with philadelphia and zucchini is a first dish light and tasty, to eat cold. Perfect, then, for the first warm spring or for the summer season! In this case I combined with chopped fresh basil, but for an even better version in the summer you can instead opt for a bit of fresh mint. An alternative to philadelphia cheese you can also use soft cheese, or even ricotta. A dish of fresh, healthy, fast and colourful, just what we want for the summer!

 

Peel the zucchini and grate it to julienne with a grater with large holes.

Fry the garlic in the oil, then remove the garlic, add the courgettes, salt and cook for a couple of minutes.

Cook the pasta al dente and add it to the sauce along with the cheese, chopped basil and, if necessary, a little of the pasta cooking water.

Decorate the pasta with philadelphia and zucchini with basil or mint and serve.

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