Enjoy a gourmet experience with Pasta with Zucchini Cream and Quartirolo, a simple and tasty Italian recipe.

Pasta with Zucchini Cream and Quartirolo

This easy, creamy, and seasonal dish, Pasta with Zucchini Cream and Quartirolo, is the perfect first course for anyone looking to serve a gourmet meal with minimal effort! The delicate pastel green cream that envelops the mafaldette is made with raw green zucchini, simply seasoned and blended to preserve their spring flavor… and it can be prepared in literally one minute!

Enhancing the recipe are toasted almonds and Quartirolo, a typical cheese from Lombardy that is transformed into a smooth and tasty sauce. If the simplicity of Pasta with Zucchini Cream and Quartirolo has piqued your interest, wait until you taste it—you’ll be completely captivated!

Try these delicious variations of pasta and zucchini as well:

• Creamy Pasta with Speck and Zucchini
• Creamy Pasta with Zucchini and Shrimps
• Baked Pasta with Zucchini Cream
• Trofie with Zucchini Cream and Pancetta

Ingredients

• 400g mafaldette or pasta of your choice
• 2 medium zucchini
• 150g Quartirolo cheese
• 50g almonds, toasted
• Salt, to taste
• Olive oil, to taste

Instructions

1. Begin by washing and slicing the zucchini into thin rounds.
2. In a blender, combine the raw zucchini, olive oil, and a pinch of salt. Blend until smooth and creamy.
3. Cook the mafaldette according to the package instructions until al dente.
4. Once the pasta is ready, drain and reserve some pasta water.
5. Return the pasta to the pot, add the zucchini cream, and mix well. If the sauce is too thick, add a bit of reserved pasta water.
6. Incorporate the Quartirolo cheese and stir until melted and well combined.
7. Serve hot, topped with toasted almonds for an extra crunch. Enjoy!

Total Time

25 min

Cuisine

Italian