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Zucchini Pasta II

Rated as 4.45 out of 5 Stars

"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

35 m servings 321 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 321 calories; 6.6 g fat; 48.2 g carbohydrates; 16.7 g protein; 21 mg cholesterol; 739 mg sodium. Full nutrition

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Reviews

Read all reviews 183
  1. 239 Ratings

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Most helpful positive review

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 chopp...

Most helpful critical review

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 instructio...

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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 chopp...

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 o...

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 c...

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 b...

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. E...

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 past...

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 ...

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 instructio...

Excellent! I used 98% fat free/low sodium chicken broth and whole wheat pasta shells. My husband really liked this. I love that this recipe uses things I almost always have on hand. I'll make ag...