Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.
Drain, reserving 1 cup pasta water, and set aside.
Heat olive oil in a large pan or skillet over medium-high heat and sauté garlic for 1-2 minutes, or until fragrant.
Add zucchini to garlic and cook for another 2 minutes, stirring frequently.
Reduce heat to medium and stir in cream cheese. Cook until smooth and creamy.
Season with salt and pepper, then add drained rotini to the pan, stirring to make sure all noodles are thoroughly coated in sauce.
Pour in 1/2 cup reserved pasta water and stir to combine.
Note: add more or less pasta water until desired consistency is reached.
Stir in grated parmesan cheese and serve immediately.
Recipe adapted from Food
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 7.6mg||2 %|
|Sodium 191.5mg||7 %|
|Potassium 506.7mg||13 %|
|Total Carbohydrate 64.6g||19 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 55.1g|
|Protein 13.2g||19 %|
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Calories per serving: 340
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