The zucchini pastina is a simple, creamy, and very tasty first course. I love pastina, I always make so many types, and I couldn’t not make it with zucchini, which I love and which, at this time, are perfectly in season. Flavorful, quick, smart, and tasty, zucchini pastina is prepared in just a few minutes, using only one pot. I added a bit of stracchino to make it even better and cheesier. Zucchini pastina will be loved by both adults and children; my daughter loves it 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 21 oz vegetable broth
- 1 lb zucchini
- 2 1/4 cups pastina
- 3.5 oz stracchino cheese
- 1/2 cup grated Parmesan cheese
- to taste black pepper
- to taste extra virgin olive oil
Steps
The zucchini pastina is very simple and quick to prepare; first, pour the water into a pot, add the vegetable broth cube, the zucchini cut into small pieces, and bring to a boil.
Continue cooking for 5 minutes and then, using an immersion blender, blend everything until you get a smooth cream.
Add the pastina (I used risoni, but you can choose the shape you prefer) and cook it according to the cooking time indicated on the package, stirring from time to time. If it appears not creamy enough, add a little broth (or water).
Once the cooking is finished, season the zucchini pastina with grated Parmesan cheese, stracchino, a bit of black pepper, and mix all the ingredients well.
Serve the zucchini pastina, adding a drizzle of extra virgin olive oil on top.
Notes:
Zucchini pastina can be stored in the fridge for a couple of days. You can use any pasta shape you prefer. Instead of stracchino, you can use robiola, crescenza, cheese wedges, classic spreadable cheese, or another creamy cheese.
Other zucchini pasta recipes HERE
