Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Courgettes and Pecorino: A Quick, Creamy Classic
Discover how to whip up pasta with courgettes and pecorino — a simple, flavoursome dish ready in under an hour!
📖 What is it
Discover how to whip up pasta with courgettes and pecorino — a simple, flavoursome dish ready in under an hour!
🛒 Ingredients
- ✓ 300g pasta (shape of your choice)
- ✓ 500g Genoese courgettes
- ✓ 1 white onion
- ✓ 1 glass of white wine
- ✓ 30g butter
- ✓ 50g grated Sicilian pecorino
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
- ✓ vegetable stock, as needed
- ✓ freshly ground black pepper
📊 Nutritional Information
Immerse yourself in the scents of Sicily with this pasta featuring fresh courgettes and pecorino, a dish that captures the simplicity and richness of our sun-kissed land. The gentle fragrance of tender courgettes blends beautifully with the sharp, salty bite of local pecorino cheese, offering a taste that evokes the vibrant colours and flavours of the Mediterranean. Ideal for a light lunch or a relaxed supper, this recipe invites you to savour the genuine heart of Sicilian cooking.
👨🍳 Preparation
- 1
Finely chop the onion and gently fry it in a large pan with the butter and a drizzle of extra virgin olive oil.
- 2
Add the washed courgettes, chopped into chunks, stir well and let them soften for a few minutes.
- 3
Pour in the white wine and allow it to evaporate completely.
- 4
Add enough vegetable stock to cover the vegetables, season with salt, and simmer for about 10 minutes, topping up with stock if needed.
- 5
Cook the pasta until just al dente directly in the pan with the courgettes, gradually adding more stock to create a lovely creamy sauce.
- 6
Once cooked, stir in a knob of butter, the grated pecorino, and a generous grind of black pepper. Mix well and serve piping hot.
💡 Tips and Variations
- •
To brighten the dish, try grating some organic lemon zest over the top for a fresh, zesty twist.
- •
Swap the pecorino for ricotta salata if you prefer a milder yet still characterful flavour.
- •
For a lighter version, skip the butter and rely solely on good-quality extra virgin olive oil.
- •
Add a handful of toasted pine nuts or a few fresh mint leaves for an extra layer of richness.
- •
The secret to a creamy pasta without cream is to stir in a little of the pasta cooking water, which naturally binds the sauce.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to two days to keep the flavours fresh.
- • When reheating, warm gently in a pan with a splash of milk or vegetable stock to restore the creamy texture.
- • Avoid using the microwave as it can spoil the delicate texture of the courgettes and cheese.
🍷 Pairing
Pair this pasta with a Sicilian white wine like Grecanico from the Contea di Sclafani, whose crispness and aromatic notes complement the courgettes and pecorino beautifully. Alternatively, a Sicilian Grillo offers a lovely structure and fruity hints that marry well with the dish. If you fancy venturing beyond Sicily, a Ligurian Vermentino or a Friulian Sauvignon Blanc make excellent, refined matches.
Making pasta with courgettes and pecorino is like bringing a little slice of Sicily to your table — simple ingredients bursting with bold, authentic flavours. I warmly encourage you to give this recipe a go, perfect for any occasion, and share the joy of this Mediterranean treat with your loved ones. Don’t forget to spread the word using the share buttons — let’s bring a taste of Sicily to everyone’s kitchen!
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