Creamy, tasty and quick to make Pasta with Zucchini and Mascarpone. A pasta main course to serve even if you have guests. It’s one of those recipes that brings satisfaction with few ingredients and little effort. Perhaps the most annoying thing is grating the zucchini, but it’s worth it because not only will they blend perfectly with the mascarpone, but they will cook in just a few minutes. If you’re on a diet, you can make this dish with zucchini and light cream cheese, I assure you it’s delicious!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pasta with Zucchini and Mascarpone
- 11 oz pasta
- 1.3 lbs zucchini
- 9 oz mascarpone
- 1 clove garlic
- to taste extra virgin olive oil
- to taste mint
- to taste salt
Preparation of PASTA WITH ZUCCHINI AND MASCARPONE
Wash the zucchini, trim them, and grate them with a coarse grater.
Peel the garlic clove and sauté it in a pan or skillet with a dash of oil. Add the zucchini and 2-3 torn mint leaves; salt (you may also add a few pinches of pepper if desired), stir and cook for 5-6 minutes over low heat, stirring often.
After 5-6 minutes, remove the garlic and add the mascarpone; stir for a few moments until the ingredients are well combined.
Meanwhile, cook the pasta in plenty of salted water. Drain it al dente and pour it into the pan with the sauce (keep some pasta cooking water aside and if needed, add a ladleful to the pan).
Mix well for a few moments and remove from heat.
There you go, your pasta with zucchini and mascarpone is ready to be served.
Advice
If you want to make your dish lighter, you can replace the mascarpone with a lower-fat cream cheese.
If you liked this recipe, you might also be interested in Pasta with Mascarpone and Bacon or Spaghetti with Zucchini and Carrots or Pasta with Gorgonzola.
