What’s cooking today? A pasta with crescenza cream and zucchini! A first course born from opening the fridge and looking inside. This already helps you understand that it’s a quick recipe, made with simple and very common ingredients, ingredients often found at home. I know you want to know how it turned out, right? Good! Really very appetizing and appreciated by everyone. Shall we read it?
Other first courses with zucchini that I recommend you try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pasta with Crescenza Cream and Zucchini
- 12 oz short pasta (any shape you like)
- 9 oz zucchini (net weight)
- 5 oz crescenza
- 1.75 oz Grana Padano, grated (or Parmesan)
- 1 shallot
- nutmeg
- 1 bunch parsley
- A few tablespoons milk (if necessary)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Skillet
- 1 Pot
- 1 Bowl
Preparation of Pasta with Crescenza Cream and Zucchini
Trim the zucchini, wash it, pat it dry with kitchen paper, and cut it into small dice.
In a large skillet, heat a few tablespoons of oil and brown the finely chopped shallot. Let it sizzle for a moment, then add the zucchini cubes and brown them for a few minutes (such small pieces cook very quickly). Salt to taste.
In a small bowl, mix the crescenza with the grated cheese, a pinch of salt, and a generous grating of nutmeg. If it is too thick, add a couple of tablespoons of milk (I did).
Pour this cream into the skillet with the zucchini and dilute the sauce with a few tablespoons of pasta cooking water.
Meanwhile, cook the pasta in plenty of salted boiling water; drain it al dente, setting aside a ladle of water, and transfer it directly to the skillet with the sauce. Stir well to combine all the ingredients and, if necessary, soften it with some of the reserved cooking water.
Distribute the pasta with crescenza cream and zucchini on individual plates, sprinkle with finely chopped parsley, dust with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola
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