Strozzapreti Robiola Zucchini
Creamy, velvety, and wonderfully simple — a Roman-inspired weeknight pasta that proves three ingredients can taste like a masterpiece.
| Amount | Ingredient |
|---|---|
| :-- | :------- :----------- |
| 11 oz | 320 g Strozzapreti pasta |
| 14 oz (2 medium) | 400 g Zucchini |
| 7 oz | 200 g Robiola cheese |
| 2 tbsp | 2 tbsp Whole milk |
| 2 tbsp | 2 tbsp Extra-virgin olive oil |
| 1 clove | 1 Garlic |
| — | q.b. Salt |
| — | q.b. Black pepper |
Strozzapreti — whose name playfully translates to "priest-chokers" — are a rustic, hand-rolled pasta from Emilia-Romagna and Tuscany, their slight twist perfect for catching creamy sauces. Here, tender sautéed zucchini meets luscious robiola cheese, a fresh Italian cow's milk cheese with a delicate, buttery tang that melts into a silky sauce in minutes. Finished with a splash of pasta cooking water and a crack of black pepper, this dish is comfort food elevated by restraint. It's the kind of meal that feels indulgent yet comes together in under half an hour.
q.b. = quanto basta — "as much as needed"
Equipment
- Large pot for pasta
- Wok or large skillet
- Chef's knife and cutting board
- Colander
- Ladle
- Wooden spoon or silicone spatula
Preparation
Step 1 — Prepare the Zucchini (5 min)
Wash the zucchini, trim the ends, then cut each zucchini in half lengthwise, into sticks, and finally into small cubes. Even sizing ensures uniform cooking and a better texture in the final dish.
Step 2 — Sauté the Zucchini (7 min)
Heat extra-virgin olive oil in a wok or large skillet over medium heat. Add the garlic clove (lightly crushed) and let it infuse the oil for 30 seconds. Add the zucchini cubes and salt, stirring occasionally, and cook for about 5 minutes until they are tender but not mushy. Remove and discard the garlic clove.
Step 3 — Cook the Pasta (10 min)
Bring a large pot of salted water to a boil and cook the strozzapreti until al dente according to package directions. Reserve 2 ladlefuls of pasta cooking water before draining — the starchy water is essential for building the sauce.
Step 4 — Make the Sauce and Combine (3 min)
Add one ladle of the reserved pasta cooking water to the zucchini in the wok. Add the robiola cheese and whole milk, then stir gently until the cheese has fully melted into a creamy sauce. Drain the pasta directly into the wok and toss well to coat every strand. Add a generous crack of black pepper, adjust salt if needed, and serve immediately. If the sauce seems too thick, add another splash of pasta water and toss again.
Chef's Tips
- Robiola is delicate — use the lowest heat possible when melting it to avoid curdling or splitting the sauce.
- Reserve extra pasta water — even if you think you won't need it, having a third ladle on standby gives you full control over the sauce's consistency.
- Don't skip the milk — just two tablespoons round out robiola's slight acidity and give the sauce a silkier, more luxurious mouthfeel.
- Zucchini sizing matters — aim for ½-inch (1 cm) cubes so they cook in the same time the pasta takes and integrate evenly into the sauce.
- Taste before salting — Pecorino or Parmigiano can be salty; robiola is milder, but pasta water adds salt too.
Common Mistakes
| Mistake | Why It Happens | How to Fix |
|---|---|---|
| :-------- | :--------------- | :----------- |
| Sauce is grainy | Overheating robiola causes it to separate | Melt on lowest heat; add pasta water gradually |
| Zucchini is soggy | Overcrowding the pan traps steam | Cook in a single layer; use a wide wok or skillet |
| Pasta is dry | Not enough pasta water in the sauce | Always reserve 2–3 ladles of cooking water |
| Sauce is watery | Zucchini released too much liquid | Cook zucchini until just tender; drain excess liquid before adding cheese |
| Flavor is flat | No salt in pasta water or under-seasoned zucchini | Salt the zucchini while cooking and season the pasta water like the sea |
Related Recipes
Pasta Zucchini (#121) · Pasta Zucchini Ricotta (#104) · Pasta Zucchini Shrimp Tomatoes (#98) · Pasta Rocket Pesto Eggplant Stracciatella (#115)
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Photo reference: vol1_209.png
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.