Today, a truly amazing and easy-to-make first course, Half-sleeve pasta with zucchini, caciotta, and hazelnuts. I’m sure you’ll replicate this first course for sure because it’s easy to make and deliciously cheesy and stretchy. A truly super tasty first course! The zucchini, with its delicate flavor, perfectly matches the creaminess of the caciotta and the crunchiness of the hazelnut, creating a perfect combination. I assure you that in just a few minutes, you’ll bring to the table a truly irresistible first course that will leave your guests speechless. If you like pasta dishes with zucchini, I also recommend this Pasta with confit cherry tomatoes and zucchini cream. If you don’t have caciotta, you can also use another cheese you like.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 553.78 (Kcal)
- Carbohydrates 61.52 (g) of which sugars 2.45 (g)
- Proteins 24.21 (g)
- Fat 25.34 (g) of which saturated 3.21 (g)of which unsaturated 1.81 (g)
- Fibers 3.13 (g)
- Sodium 174.36 (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
- 11.4 oz half-sleeve rigate
- 2 zucchini
- 2 tbsp extra virgin olive oil
- to taste salt
- 1/2 onion
- 2 cups water (boiling)
- 1.4 oz Grana Padano PDO
- 1.4 oz hazelnut crumbs
- 5.3 oz fresh caciotta
Tools
- Food processor
- 1 Saucepan
- 1 Frying Pan
Steps
The first thing to do is cut the zucchini into small pieces after washing them thoroughly.
Heat the extra virgin olive oil with the onion in a pan
Add the zucchini
Add a cup of boiling water and salt. Cook for about 10 minutes
Use the immersion blender to turn it into a cream
Add the Grana cheese to the cream jug
and mix well
At this point, pour a drizzle of extra virgin olive oil into the pan and add the cream
Boil the pasta in plenty of salted water
Toast the hazelnut crumbs
Drain the pasta almost to the end of cooking and
Continue cooking by adding a cup of pasta cooking water
Add the Grana and stir
Grated caciotta
and continue stirring until the cheese becomes stretchy and serve the half-sleeve pasta with zucchini, caciotta, and hazelnuts
