Penne with zucchini and mozzarella
4 servings
40 minutes
Penne with zucchini and mozzarella is an exquisite blend of Italian simplicity and refined taste. Tender pasta cooked al dente pairs beautifully with soft, golden zucchini that reveals its sweet freshness after a light sauté in olive oil. Garlic adds zest, while melted mozzarella gives the dish a creamy texture and mild buttery flavor. A pinch of ground black pepper completes the composition, highlighting the harmony of ingredients. This dish is perfect for a cozy family dinner or a light lunch with a glass of white wine. European cuisine values the balance of simple yet sophisticated components, and this recipe fully reflects its spirit.
1
Cook the pasta al dente in salted water (al dente pasta is slightly firm to the bite).
- Penne: 350 g
2
Wash the zucchini and slice it into rounds.
- Courgette: 3 pieces
3
In a deep skillet, heat olive oil and sauté garlic until golden (do not overcook!).
- Olive oil: 6 tablespoons
- Garlic: 2 cloves
4
Place zucchini in the pan, salt it, and simmer on low heat until golden.
- Courgette: 3 pieces
- Salt: to taste
5
Cut the mozzarella into small cubes.
- Mozzarella cheese: 250 g
6
When the pasta is almost ready, add mozzarella cubes to the zucchini and keep on the heat until they melt (but make sure the cheese doesn't burn).
- Mozzarella cheese: 250 g
7
Drain the pasta in a colander and place it on top of the zucchini.
- Penne: 350 g
8
Sprinkle with ground black pepper and serve immediately.
- Ground black pepper: to taste
