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