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Pasta with Vegetables and Fiordilatte Cream

17/11/2023

Pasta with Vegetables and Fiordilatte Cream is a flavorful and colorful dish, perfect for those who love the combination of fresh vegetables and the creaminess of cheese. Here is the recipe to prepare this delicious dish.

Ingredients

  • 320 g of short pasta (penne, farfalle, rigatoni, etc.)
  • 200 g of fiordilatte (or mozzarella)
  • 1 zucchini
  • 1 red pepper
  • 1 small eggplant
  • 10 cherry tomatoes
  • 1 small onion
  • 2 tablespoons of cooking cream (optional)
  • Salt and pepper to taste
  • Extra virgin olive oil to taste
  • Fresh basil to taste
  • 1 clove of garlic

Preparation

  1. Start by washing all the vegetables. Cut the zucchini and eggplant into cubes, the pepper into strips, and the cherry tomatoes in half. Finely slice the onion.

  2. In a large pan, heat a drizzle of extra virgin olive oil and add a clove of garlic. When it’s golden, remove it and add the sliced onion, letting it soften.

  3. Add the zucchini and eggplant into the pan with the onion and let it cook for a few minutes. Then add the peppers and cherry tomatoes. Continue cooking until the vegetables are tender but still al dente. Season with salt and pepper.

  4. Meanwhile, cook the pasta in plenty of salted water following the instructions to achieve an al dente texture.

  5. Cut the fiordilatte into cubes and place it in a bowl. If you want a more liquid cream, you can add a couple of tablespoons of cooking cream. Let the fiordilatte soften at room temperature or give it a slight warm-up in the microwave to facilitate the formation of a cream.

  6. When the pasta is cooked, drain it and save some of the cooking water.

  7. Add the pasta to the pan with the vegetables and mix well. If necessary, add some of the cooking water to keep everything moist.

  8. Remove from the heat and blend with the fiordilatte cream, stirring well until you obtain a creamy and homogeneous consistency.

  9. Serve the pasta garnished with fresh basil leaves and, if you wish, a drizzle of raw extra virgin olive oil.

Curiosity

Fiordilatte is a fresh cheese similar to mozzarella, but it is produced exclusively with cow’s milk. Its sweetness and creaminess pair well with the freshness of the vegetables in this dish, creating a balance of flavors and textures. In Italy, the seasonality of vegetables is used to prepare this dish, so the recipe can vary based on the vegetables available at different times of the year.