A 30-minute creamy pasta that’s the answer to peak summer weeknight cooking.
Should I finish up this work assignment or go eat a popsicle outside?
What ice cold beverage should I sip on next?Life is full of tough obstacles, I know.
Simply Recipes / Alison Bickel
At first, it seems like a MOUNTAIN of squash, but trust me, it cooks down significantly.
There are no wrong answers when youre providing a solution to the greatest summertime dilemma of them all.
Still Have More Zucchini?
Simply Recipes / Alison Bickel
Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
If you start to notice any browning at the bottom of your pot, reduce the heat to medium.
Once jammy, transfer the zucchini into a medium bowl and set it aside.
Simply Recipes / Alison Bickel
Season the water with the remaining 1 1/2 teaspoons salt.
Once the water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high.
Break up the cream cheese with the back of a wooden spoon to disperse throughout.
Simply Recipes / Alison Bickel
Its okay if the pasta isnt completely submerged in liquid.
If all the moisture cooks off and the pasta is still undercooked, add a splash of water.
Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes.
Simply Recipes / Alison Bickel
Add a splash of water to create a thin, glossy sauce, if needed.
Season to taste with salt and pepper, if needed.
Divide between bowls and top with toasted walnuts.
Simply Recipes / Alison Bickel
Simply Recipes / Alison Bickel
