Pasta with Yellow Zucchini Cream and Ham
- Energy Kcal 409
- Carbohydrates g 54.6
- of which sugars g 4.6
- Protein g 19.7
- Fats g 12.4
- of which saturated fat g 5.27
- Fiber g 10.2
- Cholesterol mg 33
- Sodium mg 1091
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Pasta with zucchini and ham—seriously delicious—is a fantastic dish from the northern Italian regions of Veneto and Friuli. And here's the thing: the colorful yellow zucchini is a local treasure. Really, it is awesome. This special variety has a sweet flavor kinda like pumpkin and turns soft and creamy when cooked. Locals just love it. They use it in all sorts of dishes, both savory and sweet. What makes this recipe stand out is how the yellow zucchini blends into a smooth zucchini cream sauce pasta—for real—giving it a rich texture that's perfect for any season.
The addition of ham provides just the right amount of salty goodness with little crispy bits. So good. They complement the sauce beautifully. It's a dish that shows regional flavors and makes a regular weeknight dinner something special. Plus, you know, it really does. In Veneto and Friuli, this creamy zucchini pasta is a favorite at family gatherings, especially during the zucchini harvest. You'll often find variations of this recipe. Some add sharp cheese or fresh herbs, but the star is always that yellow squash with its tender bite.
The creamy sauce it creates is to die for. And look, the deep gold color adds a striking touch to the table. This zucchini and ham recipe really, really shows the core of Northern Italian cooking. Simple ingredients, robust flavors, and an unfussy approach. And here's the deal—it's versatile enough to pair with other summer veggies if you're in the mood for variety. However, the creamy, moist sauce and the crispy ham are the main attractions that keep everyone coming back for more. Whether you call it a yellow squash pasta recipe or simply ham and zucchini pasta, this dish makes excellent use of local produce and offers something really tasty to savor from the beautiful regions of Veneto and Friuli.
- INGREDIENTS
- 5-grain spaghetti pasta 11.3 oz (320 g)
- Yellow zucchini (summer squash) 1 ¾ cup (200 g)
- Prosciutto crudo 3.5 oz (100 g)
- Caciocavallo cheese 0.5 oz (15 g)
- Shallot 1
- Thyme to taste
- Butter 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with Yellow Zucchini Cream and Ham
To make the pasta with yellow zucchini cream and prosciutto, first put a pot filled with water on the stove to boil and salt it; this will be used for cooking the pasta. Meanwhile, cut the slices of prosciutto into strips 1. Wash the zucchinis, trim them, then cut them in half 2 lengthwise and then slice them 3.
Peel and slice the shallot 4. Now, in a pan, melt the butter over low heat 5 and add the previously cut prosciutto 6.
Toast the prosciutto for about 6 minutes and when it is crispy, transfer it to a tray covered with paper towels 7 to absorb the excess fat. In the same pan, add the shallot 8 and the zucchini 9.
Cook over moderate heat for 10 minutes, adding pasta cooking water as needed 10 to prevent the mixture from drying out. When the zucchinis are almost ready, pour the spaghetti into the pot 11 and cook for the time indicated on the package. When the zucchinis are tender, puree them with an immersion blender 12.
Until obtaining a purée 13. When there are about 5 minutes left for the pasta to cook, drain it directly into the zucchini sauce 14, stir, add a ladle of pasta water, and continue cooking 15.
At this point, you can add the strips of prosciutto 16, season with grated caciocavallo cheese 17 and thyme leaves, and serve the pasta with prosciutto and yellow zucchini immediately 18.