These trofie are really tasty and creamy, make a generous portion because they’re like cherries, one leads to another!! The stracchino creates a delicate sauce, flavored by the cooked ham, a truly perfect combination.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 9 oz Trofie
- 9 oz Cooked ham (diced)
- 5.5 oz Stracchino
- 1.75 oz Cream cheese
- 1 Red onion (small)
- 1 Celery (stalk)
- 1 packet Saffron (0.12 gr.)
- 2 tbsps Parmesan cheese (grated)
- 2 Zucchini
- to taste Fine salt
- to taste Black pepper (ground)
- to taste Parsley (freshly chopped)
- to taste Olive oil
- 2 tsps Coarse salt
Preparation
In a non-stick pan, add a little oil and sauté the finely chopped onion and celery.
Add the saffron, then the washed zucchini cut into very small pieces and cook them for about 10 minutes or until they become soft. If they become dry, add a little water.
Cut the cooked ham into small cubes and put it in the pan, season with salt and pepper.
Cook for about 5 minutes.
Meanwhile, bring a pot of abundant water to a boil, add two teaspoons of coarse salt and then the trofie.
A few minutes before the cooking time is up, drain the trofie with a slotted spoon and pour them directly into the pan with the sauce.
Add the cream cheese and stracchino in pieces, melting them well and mixing them with the pasta, cook for another 10 minutes adding pasta cooking water if it becomes too dry.
When the pasta is cooked, sprinkle with two tablespoons of grated Parmesan and freshly chopped parsley, adjust salt and pepper.
Notes
I used trofie for this dish because I wanted a small pasta that would be wrapped in the stracchino cream, but other shapes, like tortiglioni or mezze penne, can also be used.
If you prefer a creamier result, you can boil the zucchini in abundant salted water for about 10 minutes. Once cooked, cut them into pieces and puree them with an immersion blender. Then add them to the mixture.
