A fresh and creamy Italian-inspired pasta featuring large paccheri coated in a silky zucchini sauce, finished with fresh burrata, basil, Parmigiano-Reggiano, and extra virgin olive oil. The creaminess comes naturally from the zucchini, cheese, and pasta water—no heavy cream needed.
Ingredients — Serves 4
- 400g paccheri
- 500g small zucchini, sliced
- 200g fresh burrata
- 60g Parmigiano-Reggiano, finely grated
- 3 tbsp extra virgin olive oil
- 1 small garlic clove
- 10–12 fresh basil leaves
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
- Lemon zest, optional
Instructions
1. Cook the zucchini
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Add the zucchini and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
Add the garlic during the final minute and cook gently without letting it brown.
2. Make the zucchini cream
Transfer about three-quarters of the cooked zucchini to a blender.
Add several basil leaves, 1 tablespoon of olive oil, and a small splash of warm water. Blend until smooth and creamy.
Keep the remaining golden zucchini slices for finishing the dish.
3. Cook the paccheri
Bring a large pot of well-salted water to a boil.
Cook the paccheri until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
4. Combine
Return the zucchini cream to the skillet over low heat.
Add the paccheri and a splash of reserved pasta water. Toss gently until the sauce completely coats the pasta.
Remove the skillet from direct heat and gradually add the Parmigiano-Reggiano, adding a little more pasta water if necessary to create a silky consistency.
5. Add the burrata
Divide the pasta among warm bowls.
Tear the fresh burrata into pieces and place it over the hot paccheri. Allow its creamy center to naturally melt slightly into the zucchini sauce.
6. Finish and serve
Top with the reserved golden zucchini, fresh basil, freshly ground black pepper, and a drizzle of extra virgin olive oil.
Add a little fresh lemon zest if you want a brighter finish.
Chef’s Tip 🇮🇹
Don’t cook the burrata directly in the skillet. Add it after plating so the outside remains delicate while its creamy center gently melts into the warm pasta.
Final result: Al dente paccheri wrapped in velvety zucchini cream, topped with cool, luxurious burrata, golden zucchini, fragrant basil, and extra virgin olive oil. 🥒🌿🧀🍝
