Creamy pasta with zucchini and pancetta without cream, quick, easy and extremely tasty. The easy and quick zucchini recipes are something I really like — from first courses like tuna and zucchini pasta, to mains like salmon and zucchini in a pan. With the versatility of this summer vegetable you can always make something good! The creamy pasta with zucchini and pancetta without cream is an example — this very simple and tasty first course is creamy and delicious, made with few ingredients in just a few minutes, perfect to please the whole family and get even those who don’t like zucchini to eat them. The creamy pasta with zucchini, pancetta and robiola is loved by adults and kids alike, and if you’d like to make it vegetarian, just omit the pancetta and replace it with plenty of grated Parmesan — you’ll see how good it is! Let’s go to the kitchen now, our recipe is waiting for us, but before you start cooking, if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.

Also check out these other pasta dishes with zucchini:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

14 oz pasta
1 pc zucchini (large)
1 pc onion (medium)
to taste extra virgin olive oil
to taste salt
7 oz pancetta
3.5 oz robiola (or ricotta)
2.1 oz grated Parmesan (or Grana Padano)
3 1/3 tbsp milk

Tools

Frying pan
Pot

Preparation

To make the Creamy Pasta with Zucchini and Pancetta start by peeling and finely chopping the onion, then trim the zucchini and cut them into small cubes. Let the onion soften in a good drizzle of oil,
Add the pancetta and let it cook over high heat.
Add the zucchini and, if necessary, season with salt; let them soften,
and finally add the robiola and a little milk to melt it well. Once you have a creamy sauce, cook the pasta, drain it al dente and add it to the sauce.
Toss with a generous amount of grated cheese and serve immediately. If necessary, add some of the pasta cooking water for extra creaminess.
The creamy pasta with zucchini and pancetta should be eaten immediately; if you have leftovers, keep them in the refrigerator for a maximum of 1 day and reheat before eating. The sauce keeps in the fridge for 2 days, stored in an airtight container.