Pasta with a delicate zucchini sauce
Pasta with mussles
06.12.2018
Pasta 4 formaggi
15.12.2018
Unusual, with a delicate flavor, pasta with will surprise everyone. The classic recipe for this amazing pasta was told to us by the owner of Trattoria (family restaurants in Italy). Surprisingly, it is even impossible to describe this taste. You just need to cook it and try!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
serves
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Ingredients
- 300 g zucchini
- 200 g soft Philadelphia cheese
- 2 cloves garlic
- 400 g pasta Mafalda corta GAROFALO or another type of short pasta of durum wheat
- 50 g Parmesan cheese Parmigiano Reggiano or Grana Padano
- 3 tbsp olive oil extra virgin
- coarse sea salt to taste
- ground black pepper to taste
Ingredients
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Instructions
Preparation
- Wash and dry zucchini. Peel and chop the garlic.
- Grate Parmesan on a fine grater.
- Pour water into a pot and place it on heat.
Cooking
- Take the frying pan, place it on heat. Slightly heat the olive oil in it for about 30 seconds. Put a garlic and pass it (fry) over low heat, stirring constantly, until the garlic becomes clear and soft. IMPORTANT: Garlic should not be fried! The approximate time of browning is 2 minutes.
- While preparing the garlic, grate medium the zucchini.
- Add grated zucchini to the frying pan. Mix well, simmer for 3-4 minutes over low heat. Content should should not fry!
- In the frying pan together with the zucchini add soft cheese and mix the contents well.
- Load the pasta in boiling, salted water in a saucepan. IMPORTANT: to cook the pasta according to the instructions, without cooking of 1 minute. Be sure to note the time.
- In the frying pan add a little water from pan with pasta. And simmer another 5-7 minutes. If necessary, add a small amount of water in which pasta is cooked.
- Pasta is ready al dente (bite retains internal elasticity). Send it to the frying pan together with the sauce. Mix well. If the pasta becomes sick, add a small amount of water. 30 seconds and our pasta is ready. The final consistency sould be similar to a thick soup! Pasta should not be dry!
- Serve in portions. Sprinkle with grated Parmesan cheese on top. Enjoy your meal! Buon appetito!
Recipe Notes
You can prepare the sauce for 4 people, at the same time, use half of the sauce immediately, and cool the second part of the sauce and after send it to the fridge.
Thus, the next day you can use it, adding only freshly cooked pasta and a small amount of water at the end.
NB! Italians will never eat preheated pasta.