Pasta with zucchini cream and speck creamy and delicious. Finally, my beloved zucchinis are back! In truth, zucchinis are available all year round at the market or in supermarket aisles, but in autumn and winter, I always prefer not to buy them because they are not in season, they are not as good, and they are also quite expensive! So today I want to tell you the recipe for a simple and quick first course with zucchinis. I first cooked the zucchinis and then blended them with an immersion blender to obtain a delicious zucchini cream with which I dressed the pasta. A final touch for a special flavor was the addition of crispy speck strips. The result was a creamy and tasty Pasta with zucchinis that captured my entire small family at the table. I recommend not missing the recipe for Baked Pasta with Zucchinis and Baked Zucchini Rolls. Let’s then run to the kitchen and prepare together a delicious Pasta with zucchini cream
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 232.90 (Kcal)
- Carbohydrates 25.82 (g) of which sugars 0.63 (g)
- Proteins 13.93 (g)
- Fat 8.53 (g) of which saturated 2.76 (g)of which unsaturated 3.13 (g)
- Fibers 2.19 (g)
- Sodium 636.02 (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 for Pasta with zucchini and speck
- 11.3 oz pasta (your preferred shape)
- 1.1 lbs zucchini
- 1 onion (medium)
- 3.5 oz speck
- 1.4 oz Grana Padano cheese, grated
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
What you need
- Immersion Blender
How to prepare Pasta with zucchini and speck
Wash the zucchinis. Trim the ends and cut them into cubes. Pour 3 tablespoons of extra virgin olive oil, the thinly sliced onion, and the zucchinis into a pan. Season with salt and cook over medium heat for 10-12 minutes, stirring often with a wooden spoon. If they tend to stick, add a few tablespoons of pasta cooking water.
While the zucchinis are cooking, bring salted water to a boil in a pot to cook the pasta. Cook the pasta, your preferred shape, in the boiling water. Transfer the zucchinis to the glass of an immersion blender and reduce them to a delicious zucchini cream. In the same pan where you cooked the zucchinis, add 2 tablespoons of extra virgin olive oil and the thinly sliced speck. Let it fry for 2 minutes until it becomes crispy.
Drain the pasta al dente, keeping aside some of the cooking water. Transfer the pasta to a bowl. Add the zucchini cream, the grated cheese, the speck, and a pinch of pepper. For a creamier dish, also add a few tablespoons of pasta cooking water. Mix well and serve the Pasta with zucchini cream and speck
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you want a creamier dish, you can add 100 ml of cooking cream or 80 grams of spreadable fresh cheese like Philadelphia to the zucchini cream
You can prepare the zucchini cream in advance and store it in a container in the fridge for 1-2 days
Don’t miss the recipe for Pasta with salmon and zucchinis
