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Zucchini cream pasta

Pragmatic recipe
zucchini cream pasta

Zucchini cream pasta

Zucchini are versatile but tend to come in annoying number. Before growing bored, try this cream. It is an easy recipe, a solid base on which one can build on. Most varieties of zucchini will do, though the Italian genovesi are preferable. The intense green skin colors the cream more than when using paler versions. This recipe is very fast. The time to boil your pasta
  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 300 kcal


  • 400 grams of spaghetti
  • 2 zucchini (about 400 grams)
  • 100 grams of grated pecorino cheese
  • 50 cl of whole milk
  • 50 cl of olive oil
  • 10 mint leaves (one spoon of dried mint)


  1. Dice the zucchini and stir fry in little oil for 5 minutes
  2. Mix the zucchini with milk, oil, cheese and mint
  3. Blend till obtaining a smooth paste
  4. Drain the pasta, conserving a cup of water
  5. Mix the pasta with the cream and a cup of pasta water
  6. Add a generous grinding of black pepper before serving


Zucchini cream is an easy dish. And it becomes even easier when you use raw zucchini. Make sure to use fresh vegetables, since older ones tend to have a bitter aftertaste.There are plenty of variations on the theme. The adding of garlic gives the cream more character, more profundity.One can add pine nuts and basil. This brings the cream toward pesto. Do not forget that zucchini have a subtle taste that is easily covered.When adding shrimp, the dish becomes royal. Ideal for festive occasions. The combination has been proven successful and is often served in Italy. When served this way, there is no need for other dishes. It stands like a rock. You may prepare a little more so avid eater can have a second helping. Serve with white wine. A grillo based would be ideal. 

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