Creamy pasta with zucchini, provola and capers

Name: Creamy pasta with zucchini, provola and capers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Provola cheese fresh 8.8 oz; Extra virgin olive oil to taste; Zucchini 2 ½ cups; Water 3.5 oz; Fine salt to taste; Extra virgin olive oil to taste; Garlic 1 clove; Parsley 5 tbsp; Capers in vinegar 7 ½ tbsp; Fresh liquid cream 4 tbsp

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

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PRESENTATION

Creamy Pasta with Zucchini, Provola, and Capers builds its sauce from three separate components: blended zucchini, a provola cream, and a caper sauce. Provola is a mild stretched-curd cheese that melts into a smooth, coating consistency, while the capers add a sharp, briny edge that keeps the overall flavour from feeling heavy or one-note. It is the kind of pasta with zucchini and provola that looks quietly impressive on the plate — a genuine gourmet upgrade of a simple weeknight bowl of spaghetti, made possible by a handful of fresh seasonal ingredients rather than anything elaborate.

A single pass through a blender pulls all three elements into a coherent, enveloping sauce that clings to the pasta rather than pooling beneath it. Each component contributes something distinct: the blended zucchini brings body and a clean vegetable sweetness, the provola cream adds richness and depth, and the caper sauce cuts through with its characteristic brightness. Together they produce a texture and flavour balance that would be difficult to achieve from any one of them alone — which is precisely what makes this dish feel refined without demanding much from the cook.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Provola cheese 8.8 oz (250 g) - fresh

Extra virgin olive oil to taste

for the zucchini cream: Zucchini 2 ½ cups (300 g); Water 3.5 oz (100 g); Fine salt to taste; Extra virgin olive oil to taste; Garlic 1 clove; Parsley 5 tbsp (10 g)

for the caper sauce: Capers in vinegar 7 ½ tbsp (60 g); Fresh liquid cream 4 tbsp (60 g)

Preparation

How to prepare Creamy pasta with zucchini, provola and capers

To prepare the creamy pasta with zucchini, provola and capers, trim the zucchini 1 and cut them into cubes of about 3/8 inch 2. Transfer the zucchini to a baking dish, drizzle with a little olive oil and bake them in a conventional oven preheated to 446°F for 20 minutes 3.

Meanwhile, transfer the provola to a jug 4 and blend it with an immersion blender 5 to obtain a smooth cream 6.

In a small saucepan pour in the cream and the capers 7, bring the mixture to a boil, blend in a jug 8 and set this flavorful sauce aside 9.

When the zucchini are ready 10, place them in a jug 11 with the water 12.

Salt 13, season with parsley 14 and blend everything well 15.

In a pan heat the oil with the garlic 16. Once the oil has taken on the garlic flavor, remove the garlic 17 and add the cream 18. Keep the cream over low heat while you take care of the spaghetti.

Meanwhile cook the spaghetti al dente 19 and add a ladle of the pasta water to the cream 20. Drain the spaghetti into the pan and finish cooking, dress with a drizzle of oil and toss to combine 21.

Serve with the fresh provola cream 22 and the caper sauce 23. The creamy pasta with zucchini, provola and capers is ready to enjoy 34.

Storage

Serve the creamy pasta with zucchini, provola and capers immediately.

You can prepare the zucchini cream in advance.

Tip

To achieve an impeccable and super creamy texture, we recommend blending the provola when it is at room temperature and, if necessary, you can add a splash of hot pasta cooking water to help dissolve it without forming lumps before combining it with the dish.

Fresh provola can be substituted with mozzarella.

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