Pasta with zucchini, mussels, and pecorino
- Lactose Free
- Energy Kcal 512
- Carbohydrates g 70.4
- of which sugars g 3.7
- Protein g 26.7
- Fats g 13.8
- of which saturated fat g 5.41
- Fiber g 3.1
- Cholesterol mg 126
- Sodium mg 1011
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with zucchini, mussels, and pecorino cheese is one of those dishes that really, really captures the essence of coastal Italy. Imagine fresh mussels—you know, those seaside jewels—cooked alla busara or alla tarantina, bringing that unmistakable taste of the ocean. And then there's the tender zucchini. Seriously, it's like adding a burst of summer to your plate. Folks around Liguria and southern Italy totally love that fresh vibe with seasonal veggies.
Now, I know what you're thinking. Pecorino cheese with shellfish? To be honest, it might seem odd at first, but it really adds this sharp, unexpected kick. It makes the sauce taste a bit creamy—super good—and somehow ties everything together in a way that just works. Perfect for casual dinners or big family gatherings. Plus, some people even swap in spaghetti and toss in eggplant for an extra flavor boost—like those creative Italian kitchens along the coast do.
Here's the thing, though: whatever version you pick, the mix of moist mussels and crisp zucchini keeps it light and fresh. The pasta with zucchini fills you up without weighing you down. Which is great. This mussels pasta recipe is super quick to whip up, making it just right for when you want something special without spending forever in the kitchen. Honestly, Italian summers are all about meals like this—simple, fresh, and begging to be shared.
And look, toss some fresh herbs on top, and you've got a dish bursting with tangy flavors and a touch of golden color from those sautéed veggies. New to mussels and pecorino or a longtime fan? Either way, this combo can turn any ordinary day into something way, way more special. Don't forget the chilled white wine—no question, it brings out the best of those coastal flavors. So, next time you are craving something refreshing and satisfying, give this tasty Italian a try. You'll see why it is such a beloved choice along Italy’s beautiful coasts.
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- INGREDIENTS
- Zucchini 3
- Mussels 2.2 lbs (1 kg) - to clean
- Pecorino cheese 3.5 oz (100 g) - to grate
- Mezze Maniche Rigate pasta 11.3 oz (320 g)
- Garlic 2 cloves
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with zucchini, mussels, and pecorino
To prepare the pasta with zucchini, mussels, and pecorino, first start by cleaning the mussels: rinse the mussels under running water 1, discard any that are open or with broken shells, remove the byssus 2, or the beard found on each mussel, by pulling it off with your fingers, scrub the shells of the mussels with a steel wool pad 3 to remove impurities and rinse them again under running water.
Pour a drizzle of oil into a pan with a peeled garlic clove 4, as soon as the garlic is slightly golden, add the mussels 5, cover with a lid, and let them open over high heat (it will take about 5 minutes). Once all the mussels have opened, turn off the heat and let them cool down 6.
Shell the mussels 7 and place them in a bowl 8, leaving a small portion with the shell for the final decoration of the dish, also save the filtered cooking water 9.
Meanwhile, place a pot with plenty of slightly salted water on the stove to cook the pasta. Prepare the sauce: wash and trim the zucchini, then cut them first into sticks and then into cubes of about half an inch 10. Pour the oil into a pan, add the peeled garlic clove 11, and let it become golden, add the zucchini 12,
and season with a grind of pepper 13, there is no need to salt, the pecorino and mussels will provide the right saltiness), cook over high heat for about 5 minutes, stirring frequently, the zucchini should turn golden. Meanwhile, cook the pasta al dente 14 Once the zucchini are well browned, remove the garlic, add the mussels 15
and their filtered cooking water through a sieve 16, sauté for a couple of minutes and season with ¾ of the pecorino 17. Drain the cooked pasta into the pan 18,
stir to combine the ingredients 19. The pasta with zucchini, mussels, and pecorino is ready 20, serve it hot with more pecorino and some mussels with shells that you set aside 21.