Pasta with Robiola and Zucchini

Pasta with robiola and zucchini is a creamy and delicious dish, perfect for a light but satisfying dinner. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (penne or fusilli work well)
• 200 g of robiola (or another soft spreadable cheese)
• 2-3 medium zucchini
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Preparation

1. Start by washing the zucchini, then cut them into slices or cubes, according to your preference.
2. In a large pan, heat a drizzle of oil and add the garlic clove to flavor it. Once golden, remove it and add the zucchini.
3. Cook the zucchini until they are lightly browned and soft, then season with salt and pepper to taste.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions.
5. Drain the pasta al dente and add it to the pan with the zucchini. Remove from heat.
6. Add the robiola to the pasta with zucchini and mix everything well to melt the cheese and create a cream that will coat the pasta.
7. If necessary, you can add a little pasta cooking water to make the sauce creamier.
8. Garnish with fresh basil leaves just before serving.

Curiosity

Robiola is a soft Italian cheese, often produced in Piedmont and Lombardy. It is usually made with a mixture of cow, goat, and sheep milk, which gives it a unique and delicate taste that pairs well with the sweetness of the zucchini.

Here’s how to prepare a delicious Italian-style pasta with robiola and zucchini! Enjoy your meal!