Pasta with vegetables and fiordilatte cream
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
PRESENTATION
Pasta with vegetables and fiordilatte cream—oh, it is like a summer breeze on the Italian coast. Really colorful. Tender bites and all that creamy goodness. I mean, this dish is the essence of pasta primavera with a little extra Italian flair. And you know what? It's got this soft fiordilatte cream. Super tasty.
Picture this: baby zucchini and yellow peppers, quickly sautéed until they’re just golden and crispy at the edges. Then, they're tossed with fresh shrimp for a light, kinda fancy touch. And the fiordilatte? That's the real magic. It's a mild mozzarella that melts into a sauce that’s moist and delicate—way way better than heavy cream. This lets the veggies and shrimp really shine. For sure.
With all these summer ingredients, it's perfect for a casual lunch or a relaxed dinner when you want something special but not too fussy. Along the Italian coast, they use whatever fresh catch and produce are available, so there's always room to play with ingredients. Pretty much.
What makes this vegetable pasta different is its flexibility and ease. And like, it's great for weeknights or gatherings with friends. Swap in other in-season veggies or skip the shrimp if you're aiming for a more classic creamy pasta recipe. The light cheese sauce and just-cooked vegetables feel really summery. Keeps the dish fresh and not too heavy—perfect for hot weather.
Serve it with a chilled glass of white wine. And listen, maybe a simple fish dish on the side. You're set for one of those laid-back Italian meals. Even folks who don’t usually love pasta with cream sauce find themselves enjoying this. It’s not overly rich—just silky enough to bring everything together without being heavy.
Combines the best of healthy pasta recipes and comforting, easy pasta dishes that make you want seconds. Plus, it’s a great way to show off those beautiful summer vegetables. So, grab your favorite fresh ingredients, and enjoy a dish that's both delicious and visually appealing. Celebrates the flavors of an Italian summer.
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INGREDIENTS
- 5-grain Pennette Rigate pasta 11.3 oz (320 g)
- Yellow peppers 1.1 lbs (500 g)
- Baby Zucchini (summer squash) 6
- Rose wine ¼ glass (50 g)
- Garlic 1 clove
- Coriander to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the fiordilatte cream
- Mozzarella cheese 2 ¼ cups (250 g) - fiordilatte mozzarella
- Fresh liquid cream 0.4 cup (100 g)
- Extra virgin olive oil 6 tbsp (80 g)
How to prepare Pasta with vegetables and fiordilatte cream
For pasta with vegetables and fiordilatte cream, first bring a pot of water to a boil, which you will use to cook the pasta, then move on to the vegetables. Wash the baby zucchini, trim them 1, and slice them into rounds 2. Set the zucchini aside and move on to the peppers. Remove the cap 3,
and cut them in half 4. Remove the filaments and seeds inside, then cut the peppers first into strips 5 and finally into cubes 6.
Let a clove of garlic brown in its skin with a drizzle of oil 7 and add the zucchini and peppers to the pan 8. Season with salt and pepper and sauté the vegetables for a few minutes over high heat 9, stirring often.
Deglaze with rosé wine 10, let it completely evaporate, and finish cooking: the vegetables should remain crisp. Now move on to the shrimp: to clean them, remove the head first 11, then the legs and the shell 12.
Cut the back with a small knife and remove the black filament 13. Place the curry in a small bowl, add the water 14, and mix well. Pour a drizzle of oil into a pan, let it heat up, and place the shrimp inside; add the curry paste immediately 15
and cook the shrimp over high heat for 2-3 minutes at most 16. At this point, cook the pasta in salted boiling water for a couple of minutes less than the time indicated on the package 17. In the meantime, prepare the fiordilatte cream: place the mozzarella in a small bowl, add the olive oil 18
and blend everything with an immersion blender 19. Add the fresh liquid cream 20 and blend again until you obtain a fairly smooth cream 21.
When the pasta is al dente, drain it directly into the pan with the vegetables 22 and sauté it together with a ladle of cooking water 23. Turn off the heat, add the chopped cilantro 24, and a drizzle of oil.
All that's left is to plate: spread a layer of fiordilatte cream on each plate, add the pasta and a shrimp 26, garnish with the chopped cilantro, and serve immediately 27.