Zucchini and spinach penne with creamy lemon sauce
By Kraft
Published on January 27, 2025
Zucchini and spinach penne with creamy lemon sauceTime and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 1/2 block (125 g) Philadelphia cream cheese, cubed
- 3/4 cup (130 g) pancetta, diced
- 1 tbsp (15 ml) olive oil
- 4 garlic cloves, chopped
- 1/4 tsp red pepper flakes
- 2 medium zucchini, grated
- 3/4 lb (340 g) penne rigate
- 1/4 cup (20 g) fresh Parmesan cheese, grated, plus more for serving
- 6 cups (140) baby spinach
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
Directions
Step 1
In a large, deep skillet over medium-high heat, brown the pancetta in the oil for 4 minutes. Using a slotted spoon, remove the pancetta from the skillet and set aside in a bowlStep 2
In the same skillet, soften the garlic with the red pepper flakes in the cooking fat for 1 minute while stirring. Add the zucchini and continue to cook for 5 minutes or until tender.Step 3
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.Step 4
Add both cheeses and ½ cup (125 ml) of the reserved pasta cooking water to the skillet, stirring until the cheeses have melted. Add the spinach, lemon zest and pancetta. Cook for 2 minutes or just until the spinach has wilted. Season with salt and pepper. Add the pasta and lemon juice, stirring to coat the pasta well in the sauce. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning.Step 5
Serve the pasta in bowls. Garnish with more Parmesan, to taste.