Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium zucchini, diced into ½-inch cubes
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 12 oz short pasta (Penne, Fusilli, or Gemelli)
  • 3 ½ cups vegetable broth
  • 1 bay leaf
  • 4 oz cream cheese, softened and cubed
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a deep skillet or Dutch oven. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and diced zucchini, cooking for another 5 minutes until the zucchini edges are mahogany-colored and slightly softened.
  2. Add the dry pasta and vegetable broth to the pot. Stir in the salt, pepper, and bay leaf. Bring the liquid to a gentle boil, then reduce heat to medium-low. Cover with a lid and simmer for 10–12 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
  3. Remove the pot from the heat. Stir in the cubed cream cheese and grated Parmesan, folding gently until the cheese is fully melted and the sauce is glossy. Stir in the lemon juice and chopped fresh parsley just before serving.