Pasta with Zucchini Cream, Cherry Tomatoes, Ricotta, and Crispy Speck. If you’re looking for a creamy, flavorful, and at the same time light first course, this pasta is the ideal choice.
The sweetness of zucchini and cherry tomatoes perfectly complements the delicacy of ricotta, while the crispy speck adds that smoky and irresistible note that completes the dish.
A simple recipe but impactful, perfect for both a quick family lunch and a dinner with friends.
Let’s see right away how to prepare the Pasta with Zucchini Cream, Cherry Tomatoes, Ricotta, and Crispy Speck.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 423.14 (Kcal)
- Carbohydrates 31.37 (g) of which sugars 4.93 (g)
- Proteins 21.14 (g)
- Fat 24.55 (g) of which saturated 6.11 (g)of which unsaturated 5.38 (g)
- Fibers 2.71 (g)
- Sodium 908.42 (mg)
Indicative values for a portion of 270 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
- 320 g pasta
- 2 zucchini
- 200 g cherry tomatoes
- 150 g diced speck
- 100 g ricotta
- 3 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Frying Pan
- 1 High-sided Casserole
- 1 Frying Pan
- 1 Immersion Blender
- 1 Knife
- 1 Cutting Board
How to Prepare Pasta with Zucchini Cream, Cherry Tomatoes, Ricotta, and Crispy Speck
Dice the zucchini.
In a large frying pan, heat the extra virgin olive oil and sauté the zucchini over medium heat for about 10 minutes, stirring occasionally.
Add the washed and chopped cherry tomatoes, season with salt, and continue cooking for another 10 minutes, until everything is soft and well-flavored.
Transfer half of the zucchini and cherry tomato mixture to a blender glass.
Add the ricotta and a drizzle of oil. Blend until you get a smooth and velvety cream.
In another pan, without adding oil, brown the speck cubes over high heat until crispy. Set them aside.
Cook the pasta in plenty of salted water, drain it al dente, and transfer it to the pan with the remaining zucchini and cherry tomato mixture.
Add the zucchini, cherry tomato, and ricotta cream. Mix well to combine the flavors.
Serve the pasta hot, distributing the crispy speck cubes on top.
Storage
The pasta can be stored in the refrigerator, in an airtight container, for up to 1 day. Reheat in a pan with a drop of milk or hot water to restore creaminess. Not suitable for freezing due to the presence of ricotta.
FAQ
Can I substitute the speck?
You can substitute with smoked bacon or crispy prosciutto; for a vegetarian version, you can omit it or add toasted walnuts.
Can I substitute ricotta?
Ricotta can be replaced with robiola, stracchino, or cream cheese for a richer result.
What type of pasta can I use?
Perfect with fusilli, penne, or rigatoni, but you can also use long pasta like spaghetti or linguine.
