The risotto-style pasta with zucchini is a perfect first course for spring and summer, light yet full of flavor, ready in just 20 minutes. This recipe is ideal for those looking for a quick but creamy and complete dish, prepared with just one pot. Just like in the classic pasta and peas, here too the pasta cooks directly in the sauce, absorbing its flavors and aromas, and the result is a surprisingly creamy dish without added cream or butter.
The peculiarity of this method, inspired by the risotto technique, is precisely the cooking of the pasta in broth together with the zucchini. Some are blended to create a velvety cream, while the rest are left in pieces to add texture. The final touch? A generous handful of stretchy mozzarella and a few leaves of fresh basil, which give an irresistible scent.
Simple, genuine, and perfect for the whole family, risotto-style pasta with zucchini also lends itself to numerous variations.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare Creamy and Cheesy Pasta with Zucchini: Ready in 20 Minutes
- 12 oz pasta (ditalini, fusilli, etc.)
- 3 zucchini
- 1 shallot (or onion)
- 3 cups vegetable broth (or hot water)
- 5 oz mozzarella
- basil
- extra virgin olive oil
- salt
- pepper
Tools to prepare Creamy and Cheesy Pasta with Zucchini: Ready in 20 Minutes
- Pan
- Wooden Spoon
- Immersion Blender
- Cutting Board
- Knife
How to prepare Creamy and Cheesy Pasta with Zucchini: Ready in 20 Minutes
Wash the zucchini, trim them, and cut into cubes.
In a large pan, sauté the chopped shallot with a drizzle of extra virgin olive oil. Add the zucchini and cook for about 10 minutes, until soft but still firm.
Remove half of the zucchini from the pan and blend them with an immersion mixer, adding a splash of hot water or oil to obtain a smooth cream.
Return the cream to the pan, add a ladle of broth, and when it starts to boil, pour in the pasta.
Continue cooking the pasta by gradually adding broth or hot water, stirring frequently.
When the pasta is al dente and well combined with the cream, add the cubed mozzarella and chopped basil. Stir well until the mozzarella melts.
Serve the pasta with zucchini hot, creamy, and cheesy!
Storage
The pasta with zucchini is best enjoyed freshly made, but it can be stored in the refrigerator for 1 day in an airtight container. When ready to eat, reheat it with a splash of water or a drizzle of oil to restore its softness.
Variations
Alternative Cheese: Substitute mozzarella with grated Parmesan or Pecorino for a more flavorful note.
Vegan Version: Use grated plant-based cheese or nutritional yeast.
More Flavor: Add diced bacon, guanciale, or speck to the sauté for a smoky touch.
Useful Tips
Cut the zucchini into small, even pieces for uniform cooking.
The secret to creaminess is frequent stirring and adding liquid a little at a time, just like with a risotto.
Use short pasta that holds the sauce well: fusilli, elbow macaroni, ditalini.
If you like a fresh touch, try replacing the basil with mint.
FAQ (Questions and Answers)
Can I use whole wheat or gluten-free pasta?
Yes, but check the cooking times: they may vary and require more or less broth.
Can the zucchini cream be prepared in advance?
Sure! You can blend it even a few hours in advance and store it in the fridge.
Can this pasta be frozen?
It’s better not to, as the creamy texture would be lost with freezing.
What can I use instead of vegetable broth?
Even plain hot water is fine, but broth adds more flavor.
