Spaghetti Carbonara with Zucchini Recipe

Name: Spaghetti Carbonara with Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 g spaghetti, uncooked; 1 Tbsp. olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 tsp. minced fresh thyme; 1/2 cup water; 2 small zucchini, ends removed, cut in half lengthwise and 1/4-inch sliced; 1/2 cup Philadelphia Cream Cheese Product; 1/2 cup 25%-less-sodium chicken broth; 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

Servings: persons

220 g spaghetti, uncooked
1 Tbsp. olive oil
1 small onion, diced
4 cloves garlic, minced
1 tsp. minced fresh thyme
1/2 cup water
2 small zucchini, ends removed, cut in half lengthwise and 1/4-inch sliced
1/2 cup Philadelphia Cream Cheese Product
1/2 cup 25%-less-sodium chicken broth
1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1
Cook pasta according to package directions, omitting salt.
2
Meanwhile, heat oil in a large skillet over medium heat.
3
Add onions, garlic and thyme, cook 3 to 5 min.
4
or until softened.
5
Add water and zucchini, cook 5 to 7 min or until zucchini is softened.
6
Add cream cheese and broth; cook 1 min, or until melted.
7
Add drained pasta and toss to coat.
8
Sprinkle with Parmesan and serve.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 220 g spaghetti, uncooked, 1 Tbsp. olive oil, 1 small onion, diced, 4 cloves garlic, minced, and more.

Yes, Spaghetti Carbonara with Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Carbonara with Zucchini

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