Pasta with robiola and zucchini

Name: Pasta with robiola and zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Strozzapreti pasta 11.3 oz; Zucchini 3 ½ cups; Robiola cheese 7 oz; Whole milk 2 spoonfuls; Extra virgin olive oil 2 spoonfuls; Garlic 1 clove; Fine salt to taste; Black pepper to taste

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Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with robiola and zucchini—really, it’s like bringing a slice of Northern Italy's summer to your table. I mean, in places like Piemonte and Lombardia, this is the go-to dish for anyone craving something fresh yet creamy. Just two main ingredients: robiola cheese and zucchini. And here's the thing, the robiola melts right into the pasta, creating this deliciously soft texture. Zucchini gets chopped, sautéed till it’s tender and just a bit golden on the edges. Really good stuff.

This dish comes together so easily while the pasta cooks, so during those warmer months—when zucchini is everywhere—who wants to stand over a hot stove, right? The robiola adds such a moist and smooth texture, wrapping every noodle. It is comforting without any heaviness. Honestly, just a satisfying, easygoing meal.

In Northern Italy, folks have their own twist on zucchini and robiola pasta. Some toss in shrimp, speck, or cherry tomatoes for a different vibe. That's the fun part about these easy pasta recipes—so so flexible. You can throw in whatever’s in your fridge. Enjoy it cold for lunch or keep it warm for dinner; pretty much stays fresh and light no matter what. With robiola being a staple up North, it’s often used in quick pasta dishes or this creamy zucchini pasta—seriously good.

Perfect for that Italian summer pasta vibe. Meals that are healthy but don’t skimp on flavor. If you're tired of the usual tomato or meat sauces, this dish keeps it simple. And look, it lets the fresh zucchini and smooth cheese shine. Plus, it’s great having a vegetarian pasta option that's not just easy but feels special when you want it to. Whether you are dining al fresco or packing it for a picnic—thing is, this pasta gives you a taste of Northern Italy in every bite. Can’t go wrong.

How to prepare Pasta with robiola and zucchini

To prepare the pasta with robiola and zucchini, first wash the zucchinis, dry them, and remove the ends. Cut them in half 1, into sticks, and finally into cubes 2. In a large wok, sauté the garlic in the extra virgin olive oil 3.

Add the diced zucchini and salt, stir and cook for 5 minutes 4. Remove the garlic 5. In the meantime, cook the pasta in plenty of salted water following the cooking times indicated on the package 6.

Set aside two ladles of the pasta cooking water and pour them over the zucchini 7. Add the robiola 8 and stir to melt it, along with two tablespoons of milk 9.

Cook the sauce for 10 minutes on low heat 10. Drain the pasta and place it in the wok 11. Mix well and serve with a sprinkle of black pepper 12.

Storage

Pasta with robiola and zucchini is best enjoyed hot, so it's advisable to prepare it on the spot. You can prepare the zucchini in advance and store them in the refrigerator.