Pasta with Zucchini Cream and Stracciatella, a creamy and tasty first course, ready in about 30 minutes and very easy to prepare.
There are recipes that manage to be simple and at the same time incredibly satisfying, and this pasta with zucchini cream and stracciatella is one of them. A creamy and tasty first course, perfect when you want something good without spending hours at the stove.
The base is a silky zucchini cream, obtained simply by sautéing the zucchini and blending them until smooth and enveloping. The creaminess comes from the zucchini, enriched by Pecorino Romano and stracciatella, which give the dish an irresistible texture and a full but balanced flavor.
This is an easy and quick recipe, ready in about 30 minutes, ideal for an everyday lunch but also to impress with a simple yet refined dish. The delicacy of the zucchini pairs perfectly with the stronger note of Pecorino and the freshness of the stracciatella, creating a harmonious contrast that wins you over at first bite.
If you are looking for zucchini pasta that’s a bit different — creamier and with an extra touch — this is the recipe to try. Best enjoyed immediately after preparing.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
Here are other zucchini recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Pasta with Zucchini Cream and Stracciatella
- 12 oz pasta
- 11 oz Romanesco zucchini
- 5 oz stracciatella
- 1 oz Pecorino Romano, grated
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Pan
- Pot
- Blender
- Ladles
- Colander
Recipe for Pasta with Zucchini Cream and Stracciatella
Start preparing the pasta with zucchini cream and stracciatella by washing the zucchini and drying them well.
Cut them into fairly small cubes to reduce cooking time.
Heat two tablespoons of extra virgin olive oil in a pan.
Add one clove of garlic and brown it on all sides.
Add the zucchini and cook them for 15 minutes, turning them occasionally.
Do not add water.
Transfer the zucchini to the blender jar, reserving one ladleful.
Add salt and black pepper to the zucchini.
Continue with the grated Pecorino Romano and the stracciatella.
Blend everything until you obtain a smooth, homogeneous cream.
Meanwhile, cook the pasta in plenty of salted boiling water.
Drain the pasta al dente into the zucchini pan and add the cream and one ladleful of pasta cooking water.
Toss the pasta until it is perfectly coated, then finish with the reserved zucchini pieces.
Serve the pasta with zucchini cream and stracciatella immediately.
Pasta with Zucchini Cream and Stracciatella: creamy, quick recipe
A pasta with zucchini cream and stracciatella that focuses on simplicity and creaminess. A tasty and quick first course, perfect when you want to bring something wholesome to the table with an extra touch, best enjoyed immediately to fully appreciate its creaminess.
Also try the Zucchini cream with almonds and basil: quick and tasty recipe
FAQ (Questions and Answers)
Can it be made without Pecorino Romano?
You can substitute it with Parmigiano Reggiano for a milder flavor, or omit it if you prefer a lighter version.
Can I make the zucchini cream in advance?
Yes, you can store it in the refrigerator for one day. When using, warm it up adding a splash of water or milk to bring back the creaminess.
Which pasta shape is most suitable?
Short shapes like fusilli, rigatoni or mezze maniche (short tubular pasta) are ideal because they hold the cream well.
Simple First Courses: 15 Easy but Impressive Recipes
For questions, curiosities or if you want to collaborate with me, use the contact form below:
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