One day, I made cilantro pesto as I am wont to do when I have extra cilantro and Parmesan cheese on hand. Then I realized that I also had leftover cream cheese. And there was much rejoicing.
This pasta concoction turned out to be one of my happy let’s-throw-several-yummy-things-together-and-see-what-happens success stories. The first time I made it, I used spaghetti noodles, and the second time, I used whole wheat rotini. I enjoyed it thoroughly both times, so you can really use any pasta that suits your fancy. The flavors are bold enough that they stand up well to whole wheat, though, and I appreciate the wholesome heartiness. Continue reading “Creamy Pesto Pasta with Zucchini”