Pasta with creamy zucchini sauce, anchovies and toasted breadcrumbs
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with zucchini cream is just, you know, a prime example of what makes Italian summer meals so enjoyable. It's got this super creamy zucchini sauce that’s surprisingly light and refreshing. Perfect for warm weather, really. And look, what sets it apart is the blend of flavors: the sweet zucchini transforms into a silky sauce, with the salty punch of anchovies melting in, enhancing everything. Toss in some pasta, and you've got a meal that feels like it’s straight outta a cozy Italian trattoria.
The finishing touch—pasta with breadcrumbs—really really ties everything together. These breadcrumbs, toasted with lemon zest, add a crispy bite and a bit of brightness that totally wakes up your taste buds. Every forkful's more exciting! And here's the thing: while it’s not tied to a specific region, you’ll find versions like this all over Italy, especially in homes wanting something fresh, simple, and satisfying without a fuss. Or cost.
Freshness and speed? So so key in this kind of anchovy pasta recipe. Honestly, everything comes together in the time it takes to cook the pasta. Perfect for a weeknight dinner when you don’t wanna spend hours in the kitchen. The zucchini becomes super tender and blends into that creamy base, while the zucchini pasta sauce clings to every piece of pasta. Seriously good. And ensures a rich, moist texture in every bite. Lemon-scented breadcrumbs aren’t just a topping—they add a real punch, making this pasta with zucchini cream extra special without needing fancy ingredients.
And you know what? It’s the sort of dish that works with whatever pasta you’ve got in the pantry. Let's you whip up something that feels different from the usual red or white sauces. Whether you’re cooking for friends or just want a quick lunch that tastes like summer, this tangy, crunchy, creamy combo makes for a super super tasty meal. No question, it brings together all the best elements of Italian home cooking.
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- INGREDIENTS
- Fusilloni pasta 11.3 oz (320 g)
- Zucchini 1.1 lbs (500 g)
- Anchovies in oil 0.4 oz (10 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Breadcrumbs ½ cup (50 g)
- Lemon peel 1
- Fine salt to taste
How to prepare Pasta with creamy zucchini sauce, anchovies and toasted breadcrumbs
To prepare the pasta with creamy zucchini sauce, anchovies and breadcrumbs, trim the zucchini 1, then cut them first into sticks 2, then into cubes about 3/8 inch 3. Meanwhile, bring a pot full of salted water to a boil.
In a skillet heat the oil 4, add the zucchini 5 and flavor with a fillet of anchovy 6.
Sauté them in the pan until they are soft; it will take about 10 minutes over medium heat 7. Transfer the cooked zucchini to a jug 8, making sure to reserve a handful 9.
Add a ladle of the pasta cooking water 10, season with salt 11 and blend with an immersion blender 12.
You should obtain a smooth cream 13, adjusting the consistency with more water if needed. Transfer the cream to the skillet with the remaining zucchini cubes 14. In a separate pan toast the breadcrumbs with the oil for 2-3 minutes 15.
Scent with lemon zest 16 and set the breadcrumbs aside 17. Now cook the fusilloni for the time indicated on the package 18.
Drain the pasta directly into the skillet with the zucchini cream 19 and toss for one minute, adding a little cooking water if necessary 2021.
Serve the pasta with creamy zucchini sauce, anchovies and breadcrumbs 22, finishing with the topping 23 and the lemony crunchy breadcrumbs 34.