Creamy pasta with vegetables and stracchino is a delicious and very quick first course to prepare. Indeed, while the pasta is cooking, you can prepare the sauce, and you’ll be ready at the table in less than 20 minutes.
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You can use other vegetables according to your taste depending on the season. I had a couple of zucchinis to use up, and carrots are never missing in our home, so let’s prepare this delicious and very quick first course that everyone liked.
A light first course that allows us to eat pasta together with vegetables, which is highly recommended by nutritionists.
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Then if you want it even lighter, instead of using stracchino, you can use ricotta or even cottage cheese.
Below, I leave you other ideas for preparing mostly light but very tasty first courses with vegetables. Then, as always, right after the photo, let’s find out how to prepare the Creamy Pasta with Vegetables!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 102.46 (Kcal)
- Carbohydrates 9.26 (g) of which sugars 0.72 (g)
- Proteins 4.38 (g)
- Fat 5.53 (g) of which saturated 0.46 (g)of which unsaturated 0.22 (g)
- Fibers 0.93 (g)
- Sodium 302.15 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Pasta with Vegetables
- 11 oz pasta
- 2 zucchinis
- 1 carrot
- 5 oz stracchino
- 1/4 cup milk
- 3 tablespoons extra virgin olive oil
- 2 pinches salt
How to prepare Creamy Pasta with Vegetables
Prepare the creamy pasta with vegetables by trimming zucchinis and carrots, scraping the carrots and slicing them into very thin rounds.
Slice the zucchinis lengthwise and then into strips.
Set a pot with plenty of lightly salted water on the stove to cook the pasta.
Stew the vegetables in a pan with olive oil, stirring often and diluting with a few tablespoons of pasta cooking water to prevent burning.
Once the vegetables are cooked, distribute the stracchino in pieces over the vegetables and toss the pan to melt it.
Add the milk to form a thick cream and drain the al dente cooked pasta into the pan with the sauce.
Toss it for a few seconds to flavor and serve it hot or at room temperature.
Other recipes
If you want to see other types of recipes, you can return to HOME.
Can I vary the vegetables?
Of course, you can use the vegetables you like most depending on the season.
