What do you think if we prepare together these delicious creamy garganelli with zucchini and bacon today?
It’s a really simple and quick first course, creamy, and full of flavor with a delicate taste ready in less than 20 minutes.
I used short pasta as the shape, but you can also use spaghetti, farfalle, conchiglioni, paccheri, fusilli, etc.
If you like creamy first courses but without cream then this recipe is for you, you absolutely have to try it!
The classic pasta with zucchini is enriched by the presence of bacon and then made creamy by a creamy sauce created with fresh ricotta.
Ricotta, a particularly delicate and tasty soft cheese, is usually used instead of cream.
You can still replace the ricotta with cream if you prefer; if you are vegan you can replace it with soy, rice, or oat cream and replace the cheese with nutritional yeast flakes.
I often use ricotta because I love it so much and the combination with zucchini is divine, try it to believe it!
The recipe is very simple and will be perfect not only for a family lunch but also to impress your guests, even unexpected ones.
Let’s find out together how to proceed and make this really delicious and super inviting dish.
I prepared it for lunch and my nephews licked their lips, if you have guests you can prepare it, you will surely make a great impression with little effort, a dish with a low cost that makes its tasty mark.
Let’s see together the ingredients to prepare the creamy garganelli with zucchini and bacon.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 630.99 (Kcal)
- Carbohydrates 68.72 (g) of which sugars 2.22 (g)
- Proteins 29.97 (g)
- Fat 28.13 (g) of which saturated 10.16 (g)of which unsaturated 9.55 (g)
- Fibers 3.79 (g)
- Sodium 1,182.52 (mg)
Indicative values for a portion of 200 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
Garganelli with Zucchini and Bacon
- 13 oz egg garganelli (fresh or any pasta you prefer)
- 3 zucchini
- 5 oz bacon (diced or simple or smoked)
- 7 oz mixed ricotta
- Half onion
- as needed Parmesan
- as needed extra virgin olive oil
- salt
- pepper
Tools
- Pans
- Pot
- Colander
Steps
Garganelli with Zucchini and Bacon
First, focus on the zucchini. Remove the two ends, wash them, and cut them in half and then into slices.
Take a pan, brown some sliced onion with a little olive oil, then add the zucchini, salt them, and let them cook.
In a larger pan, cook the diced bacon.
In the meantime, boil the pasta in plenty of salted boiling water.
I chose garganelli but you can use any pasta shape you prefer.
Once cooked, add the bacon to the zucchini, add the fresh ricotta and a ladle of pasta cooking water to help dissolve the ricotta and make the sauce nice and creamy.
Once ready, the pasta should be drained and added to the pan with the sauce, add a bit of grated cheese and a pinch of pepper if you like.
Mix.
Toss everything over medium heat for a couple of minutes and then serve the dish hot to your guests.
With a few simple ingredients and in little time, you can enjoy these creamy garganelli with zucchini and bacon, tasty, easy, and quick to prepare!
Enjoy your meal and see you next time!
Advice
Instead of ricotta, you can use gorgonzola or spreadable cheese. Speck is excellent instead of bacon.
This dish should be consumed hot after preparation to appreciate its creaminess.
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