Pasta with zucchini cream, ricotta and pancetta.

The creamy pasta with zucchini, ricotta and pancetta is a very quick first course, simple and delicious that can be prepared without stress. A recipe for a first course that’s easy to make for many people or just a few, a healthy and tasty idea perfect for the whole family, suitable even for those who don’t like zucchini.

The zucchini and ricotta cream is a quick sauce that is prepared in the same time that the pasta cooks, then the pancetta is quickly browned and the whole dish is ideal if you are looking for a pasta dish that’s ready in no time.

I prepared this recipe a few days ago with some leftover zucchini and I was surprised to see my children, who hate these vegetables, devour the pasta in no time!
Ready to run to the kitchen then? Let’s go, the stove is waiting!

Do you want to read the recipe in English? Here it is: Pasta with zucchini cream and ricotta .

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 5 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 zucchini (medium)
to taste parsley
1 pinch garlic (fresh or powdered)
to taste salt
2/3 cup ricotta (cow's milk or sheep's)
to taste extra virgin olive oil
1/3 cup cheese (type grana or Parmesan, grated)
3.5 oz sweet pancetta (diced)
to taste rosemary (fresh, optional)
12 oz pasta

Tools

1 Skillet
1 Pot
1 Blender 1

Steps

Start by putting the water on to boil for the pasta, then prepare the sauce. Rinse the zucchini, trim the ends and cut them into small cubes. Finely chop the parsley, collect it in a large skillet together with the garlic (I use powdered garlic for convenience), add a drizzle of oil and sauté. Add the zucchini, season with salt and cook over high heat until they are well browned.
Blend the zucchini together with the ricotta and the Parmesan until you obtain a smooth cream.
Sauté the pancetta in the same skillet where you cooked the zucchini; do not add oil, but if you have it, add a small sprig of fresh rosemary.
Drain the pasta al dente and pour it into the skillet where the pancetta is browning, add the cream, some of the pasta cooking water and combine, finishing by tossing everything together (you should achieve a very creamy dish, so if needed don’t skimp on the pasta cooking water).
Plate immediately, pour a little of the remaining sauce from the skillet over each plate of pasta and serve at once.
If you enjoyed this recipe, take a look at:
–Creamy pasta and potatoes with Parmesan and black pepper;
–Pasta with pumpkin cream and burrata;
–Baked pasta with spinach and pancetta;
–Pasta and potato soup with provola and peas;
–Pasta soup with onion, tomato and potatoes.