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Orecchiette with Zucchini, Stracciatella, and Lemon Zest Recipe

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4.1 from 51 reviews

This Orecchiette with Zucchini and Stracciatella Cheese is a fresh, creamy, and vibrant Italian pasta dish featuring tender sautéed zucchini combined with a smooth zucchini cream sauce. Enhanced by aromatic basil and lemon zest, and finished with rich, fresh stracciatella cheese, this recipe offers a perfect balance of flavors and textures for a delightful spring or summer meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 400 g fresh orecchiette pasta (14 oz)

Zucchini Sauce

  • 500 g zucchini (1.1 lb, about 3 medium)
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic
  • Fine salt, to taste
  • Freshly ground black pepper, to taste
  • 8 to 10 leaves fresh basil
  • Finely grated zest of 1 organic lemon

Cheese

  • 250 g stracciatella cheese (9 oz)

Instructions

  1. Make the Zucchini Sauce: Wash the basil leaves and lemon thoroughly. Finely grate the zest of the organic lemon, avoiding the bitter white pith. Wash and trim both ends of the zucchini, then cut them into thin rounds or half-moon slices depending on size.
  2. Sauté Garlic and Zucchini: Heat 3 tablespoons of extra virgin olive oil in a large skillet over low to medium heat. Add the peeled garlic clove and let it gently infuse the oil for about 1 minute without burning. Add the sliced zucchini, season with salt and freshly ground black pepper.
  3. Cook the Zucchini: Sauté the zucchini over medium heat for about 10 minutes, stirring occasionally, until tender and lightly golden but not mushy. Remove and discard the garlic clove.
  4. Prepare Zucchini Cream: Transfer half of the cooked zucchini to a tall container. Add 2-3 tablespoons of hot pasta cooking water. Blend with an immersion blender until smooth and creamy. Pour the zucchini cream back into the skillet and mix gently with the remaining zucchini pieces.
  5. Cook the Orecchiette: Bring a large pot of salted water to a boil. Add fresh orecchiette and cook until al dente, about 5-7 minutes depending on thickness. Before draining, reserve about 1 cup of pasta cooking water.
  6. Combine Pasta and Sauce: Drain the pasta and add it directly to the skillet with the zucchini sauce. Cook over high heat for about 1 minute, stirring gently to coat the pasta evenly. Add reserved pasta water as needed to loosen the sauce.
  7. Finish with Aromatics: Turn off the heat and stir in the grated lemon zest and a few torn basil leaves.
  8. Add Stracciatella Cheese: Add half of the stracciatella cheese to the pasta and stir gently until it begins to melt into the sauce, avoiding direct heat to maintain its creamy texture.
  9. Serve: Divide the orecchiette among plates, top each with the remaining stracciatella cheese. Finish with freshly ground black pepper, a few basil leaves, and an optional drizzle of extra virgin olive oil. Serve immediately.

Notes

  • Be careful not to burn the garlic when infusing the olive oil to avoid bitterness.
  • Do not overcook the zucchini; it should be tender but still hold some shape.
  • The blending step creates a creamy sauce without adding cream, keeping the dish light.
  • Fresh stracciatella cheese should be added off the heat to preserve its delicate texture.
  • Reserve some pasta water to adjust the sauce consistency if needed.
  • This dish pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/orecchiette-with-zucchini-stracciatella-and-lemon-zest-recipe/