ZUCCHINI AND PASTA a quick and very tasty first course, creamy without using double cream.

The pasta, preferably egg pasta, is served with a zucchini-based sauce, crispy bacon cubes and Philadelphia-type cream cheese.

A quick first course, ready while the pasta is cooking, perfect for when you don’t have much time to cook but don’t want to give up a tasty dish.

Zucchini pasta is a quick recipe that doesn’t require special cooking skills.

To prepare this first course you need only three ingredients: zucchine, bacon and whipped cream cheese.

A few simple ingredients that balance each other: the sweetness of the courgettes and the flavor of the pancetta create a perfect condiment. The addition of whipped cream cheese is the secret ingredient that makes this sauce creamy without being heavy.

You will love this recipe for the crunchy texture of the bacon and the delicacy of zucchini.

This recipe is also very cheap and perfect to prepare every day.

Even my son who never eats pasta with vegetables loves this dish and he got two servings!

With this recipe you will quickly prepare an excellent first course to make the whole family happy.

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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time15 Minutes
  • Serving4
  • CuisineItalian


1 lb noodles (or spaghetti)
3 courgette or zucchini squash (about 1 lb, 400 g)
1/3 lb bacon (smoked )
3 tablespoons cream cheese (philadelphia or similar about 50 g)
1 clove garlic
2 tablespoons extra-virgin olive oil
q.s. salt
1 pinch black pepper

437,87 Kcal
calories per serving
Info Close
  • Power 437,87 (Kcal)
  • Carbohydrates 29,71 (g) of which sugars 0,42 (g)
  • Proteins 19,08 (g)
  • Fat 27,83 (g) of which saturated 5,75 (g)of which unsaturated 8,11 (g)
  • Fibers 2,53 (g)
  • Sodium 1.291,42 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov


1 Pot



Put bacon cubes in a non-stick frying pan without adding fat and cook until becomes crispy. Remove bacon and set aside.


Wash courgettes, removing ends with a knife, cut them in half lengthwise and then into strips.

Add a drizzle of oil to the bacon cooking liquid, heat it, add a clove of garlic cook for 1 minute then add zucchini.


Cook for about 10 minutes, until they have softened, then put the bacon back in the pan and let everything flavor.

In the meantime, put a pot with plenty of salted water on the fire. When it has come to a boil, add pasta and cook al dente (2 minutes before time).


Drain pasta into the pan with zucchini and bacon and mix.

Add whipped cheese, a ladle of pasta cooking water and stir everything together for a few minutes to let the pasta flavor, over medium-high heat. Season with salt and pepper. Serve immediately, with grated Parmesan on the top.

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PASTA For this recipe I used fresh egg pasta. You can use whatever type of pasta you prefer such as spaghetti or penne

BACON you can use both smoked or sweet bacon. you can buy a single piece and cut it into strips or buy the bacon already diced. You can replace bacon with raw ham or cooked ham.

ZUCCHINI When choosing zucchini use the quality you prefer, the only precaution: make sure they are fresh and of a nice bright green.

CHEESE To enrich your creamy zucchini pasta even more, you can use double cream instead of whipped cheese and add grated Parmesan during creaming.


Zucchine and bacon pasta can be stored in the refrigerator for up to 2 days. Freezing is not recommended.

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