{"id":3884,"date":"2026-06-07T06:11:55","date_gmt":"2026-06-07T06:11:55","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3884"},"modified":"2026-06-07T06:19:32","modified_gmt":"2026-06-07T06:19:32","slug":"pasta-with-a-courgette-and-mascarpone-sauce-finished-with-grated-pecorino-and-lemon-zest","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/pasta-with-a-courgette-and-mascarpone-sauce-finished-with-grated-pecorino-and-lemon-zest\/","title":{"rendered":"Pasta with a Courgette and Mascarpone Sauce, Finished\u00a0with Grated Pecorino, Basil and Lemon Zest"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This is a lovely pasta dish to enjoy during long summer evenings, preferably in the garden accompanied by a glass of white wine or Prosecco. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The zucchini, ideally small firm and verdant green &#8211; which carry a lot more flavour,<span class=\"Apple-converted-space\">\u00a0 <\/span>are gently cooked for a little longer in order to turn some of the softened flesh into the sauce base.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I love to toss a few fresh basil leaves into the dish towards the end of the cooking, but chopped parsley will work just as well.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">320-400 g pf mezze maniche or rigatoni pasta<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil, about 3 tablespoons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 garlic cloves, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 small spring onions, thinly sliced <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4-6 courgettes, depending on the size, thickly sliced into rounds<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">90-100 g of mascarpone<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a handful of fresh basil leaves<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">80 g of grated pecorino cheese, or more if mild in flavour <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">fresh ground black pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">freshly grated lemon zest to finish the dish<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Pour the oil into a medium &#8211; large frying pan (you\u2019ll need a lid for it).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat it up on a medium heat, add the lightly crushed clove of garlic and the sliced onions. Season with a pinch salt and cook for just under a minute. Now add the sliced courgettes into the pan, season with some salt (bear in mind that pecorino cheese is quite salty) and give everything a stir. Cook until the courgettes get a bit of colour (making sure not to burn the garlic). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover the pan with the lid and cook slowly for about 15-20 minutes (depending on the thickness of the courgette rounds). The courgettes should turn soft and almost creamy by this time.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Stir in the mascarpone and season with some black pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Meanwhile bring a pot of salted water to the boil. Cook the pasta of your choice until al dente, 2-3 minutes less than the indication on the packaging.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Using a slotted spoon take out the rigatoni (or other short pasta of your choice) and add them to the courgette and mascarpone sauce. Ladle some of the water (in which the pasta was cooked) into the pan and toss or stir well.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Tear in your hands the basil leaves and add them to the pan along with some of the grated pecorino cheese (about half of the quantity) and toss well again. Add more water if needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Divide the pasta dish between individual plates and decorate with the remaining pecorino cheese and some freshly grated lemon zest for freshness.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a lovely pasta dish to enjoy during long summer evenings, preferably in the garden accompanied by a glass of white wine or Prosecco. The zucchini, ideally small firm and verdant green &#8211; which carry a lot more flavour,\u00a0 are gently cooked for a little longer in order to turn some of the softened &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/pasta-with-a-courgette-and-mascarpone-sauce-finished-with-grated-pecorino-and-lemon-zest\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pasta with a Courgette and Mascarpone Sauce, Finished\u00a0with Grated Pecorino, Basil and Lemon Zest&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[706,707,708],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3884"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3884"}],"version-history":[{"count":5,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3884\/revisions"}],"predecessor-version":[{"id":3890,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3884\/revisions\/3890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3886"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}