Creamy Zucchini Pasta With Pecorino And Basil Recipe

About this recipe

A delightful vegetarian dinner featuring tender zucchini, creamy pecorino cheese, and fresh basil, tossed with al dente pasta for a comforting and flavorful meal.

Ingredients

• 25 g Parsley
• 250 g Zucchini Green
• 500 g + 500 g Yu 100% Durum Wheat Penne Pasta + 100% Durum Wheat Spaghetti Pasta Combo
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Puro Healthy Salt (Sendha Namak)
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. 1. Slice 1 zucchini into thin strips. In a skillet or pan, heat 2 cups of vegetable oil over medium-high heat. Fry the zucchini strips in batches, ensuring they sizzle when added, until lightly browned, turning occasionally. Remove and drain on paper towels.
2. 2. Bring a large pot of salted water to a boil. Cook 1 package of pasta until al dente, reserving 1/2 cup of pasta water before draining.
3. 3. In a large skillet, melt 2 tablespoons of butter over medium heat until it foams and subsides. Lower the heat to medium-low and whisk in 1 teaspoon of flour. Cook for about 1 minute until it begins to thicken, then season with a pinch of salt.
4. 4. Add the fried zucchini strips to the skillet and cook for 1 minute, turning them gently to coat in the sauce.
5. 5. Remove the skillet from heat and quickly stir in 1 tablespoon of butter and 1/4 cup of greek yogurt, whisking constantly to prevent curdling. Add the drained pasta and toss to combine.
6. 6. Sprinkle 2/3 cup of chopped fresh parsley over the pasta. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
7. 7. Serve immediately, garnished with additional parsley if desired.