Zucchini Pasta II Recipe - Allrecipes.com
Zucchini Pasta II Recipe
  • READY IN 35 mins

Zucchini Pasta II

Recipe by  

"I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
  3. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2006

This is an awesome recipe. Thanks! I added 1 cup of sliced, fresh mushrooms & some white wine to the zucchini saute & used more cream cheese to make a thicker sauce. Also added a little chopped fresh parsley to the fresh basil. Yummy over noodles or pasta!

Most Helpful Critical Review
Sep 24, 2009

Wow... I guess it's just me, but nothing about this recipe impressed me. It also looked NOTHING like the picture, so maybe I did something wrong, but it was no good. I followed the instructions to a T and have had very few problems with recipes on this site... I love garlic, onion, and zucchini, so I was ready for a scrumptious dinner, but this was not.

Aug 23, 2006

This was really good! I did a few things different. I took 3 costco frozen chicken breasts and boiled them in a bit of water. Then I used the water the chicken boiled in and used that in place of chicken broth the recipie called for and also added 1/2 boullion cube. I did add the broth when I added the zuchinni since I had cubed them in large pieces and needed them to have some liquid to become tender. I ommited the red pepper and added a bit extra cream cheese to make the sauce thicker. Very good and will make again with all the zucchini growing in the garder!

May 29, 2008

This was really good, and the family loved it - even the kids! I doubled the zucchini and chicken mixture (except for the stock) and used 3oz cream cheese. Worked well for 8oz of pasta. The cream cheese came through subtly w/o overpowering the dish.

Feb 26, 2010

This one is WONDERFUL! Not alot of fat and calories and my picky eater of a husband loved it! Only chages I made were to double the recipe and then add 2 cans of diced tomatoes in garlic and basil seasonings (because I love tomatoes). I also put all of it in a casserole dish and topped with motzerella and baked it for 20 min at 350 degrees to better set in the flavors!

Aug 23, 2006

This was a great dish for entertaining a large group of friends. The chicken makes it heartier and more substantial, but I left it out for some vegitarian friends and it was still delicious. Even without cream cheese (for a lactose intolerant friend)this dish wowed them all. The only alterations I made were replacing half of the broth with vermouth (a white wine will work well too) and adding mushrooms just before the broth/wine. This recipe doubles/triples well and is very forgiving to mismeasures (I've lost all of my measuring spoons in a recent move). I served with some bruschetta and a white wine/citrus spritzer. My guests are still raving about this pasta.

Aug 22, 2007

Ya, really good. I used a zucchini and a yellow squash. Loved the flavor. I also did add more cream cheese, to make the sauce a bit thicker and it was good. I wouldn't recommend using penne pasta because it's hard to eat with all the chicken and veggies, to get it on your fork was impossible it seemed. So maybe bowtie, or rigatoni or something. Penne is just kind of a stiff pasta. But super tasty and I'll definitely be making again and again. Excellent summer dish.

Aug 29, 2007

Great blend of flavors, especially with the red pepper! Added summer squash. Didn't have any cream cheese on hand, and it turned out fine without it. However, we liked it enough to try it again with the cream cheese. Definitely sprinkle parmesan on top - it completes the meal!


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 739 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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