Bucatini with zucchini and Crescenza cheese is a very quick and tasty first course, thanks to the presence of Crescenza cheese that with its slightly acidic note contrasts the sweetness of zucchini. It is prepared on the spot and is very useful when we have little time available to prepare lunch or unexpected guests. It is a vegetarian first course but with some prosciutto, it will make the dish even tastier and more complete, also creating a pleasant contrast of textures.
With few ingredients, we will create a delicious dish.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1 Zucchini
- 1 Fresh green onion
- 2 oz Crescenza cheese
- to taste Fine salt
- to taste Extra virgin olive oil
- 9 oz Bucatini
- 1 slice Prosciutto (optional)
Preparation
1) Wash and cut the zucchini into 4 parts and then into matchsticks or cubes.
2) Boil the water for the pasta and, at the same time, heat a non-stick pan (where you will later toss the pasta) on the smallest burner, over high heat.
3) Toast the chopped prosciutto for a few seconds (without adding any seasonings) and set it aside.In the same pan, add a drizzle of extra virgin olive oil and gently sauté the thinly sliced green onion until it becomes translucent; also add the zucchini cubes and let them brown over high heat for 4-5 minutes. Lastly, lower the heat, cover and let them cook for a few more minutes until the desired consistency is reached, either more or less crunchy to the palate.
4) Cut the Crescenza cheese into large chunks.
5) Drain the bucatini al dente (reserving a ladle of cooking water) and toss them over high heat with the zucchini, Crescenza cheese, and toasted prosciutto. Mix the bucatini with zucchini and Crescenza and serve immediately (add a bit of water if deemed necessary).Bon appetit
