Oven-Baked Pasta with Zucchini and Almonds
Baked pasta with zucchini, an almond and basil cream, and melted cheese, serving 4.
Cooked zucchini becomes part of an almond and basil cream that coats the pasta before it is baked with cheese. Cook the pasta for one minute less than the package directs; it will finish cooking in the oven.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the zucchini
Wash the zucchini and cut them into thin half-moons. Heat some of the olive oil in a pan and cook the zucchini for about 10 minutes, stirring, until tender. Set aside about half to mix with the pasta later.
Ready to continue when: The zucchini are tender, with some set aside unblended.
10 min - 02
Cook the pasta
Cook the pasta in boiling water for one minute less than the time stated on the package. Drain it while it is still firm.
Ready to continue when: The pasta is cooked but still firm when bitten.
- 03
Make the almond cream
Blend the almonds, basil, peeled garlic, grated cheese, and the remaining olive oil with about half of the cooked zucchini until creamy. If needed, stop and scrape down the sides of the blender so the mixture becomes even.
Ready to continue when: The mixture is creamy and has no large pieces of almond.
- 04
Assemble the bake
Mix the drained pasta with the almond cream and the reserved zucchini. Fold in the diced scamorza and transfer the mixture to an ovenproof dish.
Ready to continue when: The pasta is coated with the cream, and the scamorza is distributed throughout.
- 05
Bake
Bake the dish at 200 °C for 20 minutes, until the cheese has melted and the top is golden. Serve hot.
Temperature: 200 °C / 392 °FReady to continue when: The cheese is melted and the top looks golden.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.