When temperatures rise or we simply want to enjoy a refreshing dish without giving up tradition, looking for original combinations is always a great idea. Today we will prepare a fantastic pasta with zucchini cream, tuna, and marinated zucchini, a recipe that stands out for playing with the textures of the same ingredient. On one hand, we will use the zucchini to create a smooth and enveloping sauce, and on the other, we will prepare it raw to provide a spectacular crunchy touch.
The best thing about this preparation is that we achieve a silky result without the need to use heavy creams or dense cheeses, respecting the flavor of each product to the maximum. In addition, the contrast with high-quality tuna and the aromas of mint, basil, and lemon will transport you directly to an Italian summer. Put on your apron, let’s get started!
Index
Watch the video with all the steps
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Main ingredients
For 2 people
⏱ Preparation time: 25 min (+ 20-30 min marinating)
⏱ Cooking time: 15 min
- 180 g linguine
- 2 medium Romanesco zucchini (or 1 green and 1 yellow)
- 100 g high-quality tuna in olive oil (drained weight)
- 1 shallot (or half a sweet onion)
- 1 garlic clove
- 4 sprigs of fresh basil
- 4 mint leaves
- Zest of half a lemon and a few drops of its juice
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Optional: 4 zucchini flowers and a pinch of fresh peperoncino
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare pasta with zucchini cream, tuna, and marinated zucchini
Prepare the marinated zucchini
With a mandoline, cut most of the skin of the zucchini lengthwise into thin sheets. Stack them and cut them into very thin strips, as if they were spaghetti. Next, dress the strips with plenty of extra virgin olive oil, chopped basil and mint, a few drops of lemon juice, and black pepper.
It is essential not to add salt yet. Let the mixture marinate for a maximum of 20 to 30 minutes. If it stays longer, the zucchini will lose much of its crunchy texture. If you use zucchini flowers, add a portion cut into strips to the marinade.
Make the silky zucchini cream
Cut the rest of the zucchini (mainly the white part and a small part of the green) into cubes. Sauté the shallot with a splash of olive oil until very tender. Next, add the zucchini, season with salt and pepper, and cook over medium heat until completely tender.
Blend everything until you get a fine and silky cream. If necessary, add a little of the pasta cooking water to adjust the texture. It should be creamy, but not liquid.
Aromatize the oil and cook the pasta
First, drain the tuna well, trying to keep the loins as whole as possible, and set aside.
Meanwhile, cook the linguine in plenty of salted water. In parallel, aromatize a large pan with a good splash of olive oil, the slightly crushed garlic clove, and a few sprigs of basil. When the oil is fragrant, remove the garlic and basil. If you like a slight spicy touch, add a pinch of peperoncino now.
Emulsify and plate
Transfer the pasta to the aromatized pan when it still has about two minutes of cooking time left. Finish cooking by adding pasta water little by little. Incorporate the zucchini cream, only the amount necessary to lightly coat the linguine, without making the dish excessively creamy. Add the tuna and, if you are using them, the rest of the zucchini flowers, mixing for just a few seconds so that everything reaches temperature without breaking up the fish.
Just before serving, add salt to the marinated zucchini and mix gently. Form a nest of linguine in the center of the plate, place a small nest of crunchy zucchini on top, and finish with lemon zest and a drizzle of raw extra virgin olive oil.
Tricks and tips for a perfect result
Choosing the zucchini
Romanesco zucchini are especially recommended for their firm texture and more intense flavor, although any tender seasonal zucchini will give a wonderful result.
The secret of salt in marinating
It is vital to add salt to the marinated zucchini just at the moment of serving. Otherwise, the salt will cause the vegetable to release too much water through osmosis, completely losing its freshness and its very special crunchiness.
Extra touches of elegance
If you find zucchini flowers, it is worth incorporating them to provide a very delicate texture. Additionally, optionally, you can finish the dish with a few drops of basil oil, if you already have it prepared; it adds an extra aroma and a very professional finish, although the recipe works perfectly without it.
Frequently Asked Questions
Can I use another variety of pasta?
Yes, of course. Spaghetti or tagliatelle also work very well. The ideal is to always use long pasta so that it intertwines perfectly with the strands of marinated zucchini.
Why can’t the zucchini be marinated for more than 30 minutes?
If you exceed this time, the acid from the lemon juice will soften the vegetable too much. We want to preserve the crunchy touch to create a contrast with the silky cream.
Is it necessary to add cream to thicken the sauce?
Not at all. The creamy texture is achieved by patiently sautéing the zucchini and emulsifying it when blending with a little starch-rich pasta cooking water.
What type of tuna do you recommend for this recipe?
I suggest using light tuna loins or ventresca preserved in extra virgin olive oil. By keeping the pieces a bit whole, you will enjoy much more flavor in every bite.
Is it essential to use zucchini flowers?
No, they are totally optional. If your greengrocer doesn’t have them available, you can omit them without any problem and the dish will still be a success.
Related recipes you will love
If you like traditional Italian recipes and comforting dishes, here are other seasonal suggestions to enjoy authentic flavors[cite: 1, 2]:
- Vegetarian carbonara pasta with zucchini: a tasty and surprising first course, perfect for enjoying this summer vegetable.
- Spaghetti alla Nerano: the great classic of Neapolitan cuisine, a true delight based on zucchini and cheese that will win you over.
- Pasta with peeled shrimp, zucchini, and cherry tomatoes: a healthy, delicious option with a marked seafood flavor ideal for hot days.
Enjoy your pasta with zucchini cream, tuna, and marinated zucchini!
This recipe is clear proof that by paying a little attention to details and textures, we can transform humble products into true culinary wonders. Go ahead and prepare it at home, enjoy the contrast of temperatures, and tell me in the comments how it turned out.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations!
Bon appétit!
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The card
Pasta with zucchini cream, tuna, and marinated zucchini
Ingredients
- 180 g linguine
- 2 medium Romanesco zucchini
- 100 g tuna in olive oil drained weight
- 1 shallot
- 1 diente garlic
- 4 ramitas fresh basil
- 4 hojas mint
- Zest of half a lemon
- A few drops of lemon juice
- Extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
- 4 zucchini blossoms optional
- 1 pinch of fresh peperoncino optional
Instructions
- Cut the skin of the zucchini with a mandoline into very thin spaghetti-style strips
- Dress the strips with extra virgin olive oil, chopped basil, chopped mint, lemon juice, and pepper
- Let the zucchini strips marinate for 20 to 30 minutes without adding salt
- Cut the rest of the zucchini into cubes
- Poach the shallot in a pan with a drizzle of olive oil until very tender
- Add the cubed zucchini, season with salt and pepper, and cook over medium heat until tender
- Blend the mixture until you get a fine and silky cream, adjusting with pasta cooking water if necessary
- Drain the tuna, keeping the loins as whole as possible
- Cook the linguine in plenty of salted water
- Aromatize a pan with a drizzle of olive oil, the crushed garlic clove, and basil
- Remove the garlic and basil from the pan and optionally add the peperoncino
- Transfer the pasta to the pan when it has two minutes of cooking time left, adding a little of its water
- Incorporate the amount of zucchini cream needed to coat the pasta
- Add the tuna and mix for just a few seconds without breaking the loins
- Add salt to the marinated zucchini just before plating
- Serve by forming a nest of linguine and placing the marinated zucchini on top
- Garnish with freshly grated lemon zest and a drizzle of extra virgin olive oil
Video
What I use to record my videos
The heart of my setup. A mirrorless camera designed specifically for vlogging. It offers exceptional 4K video quality and real-time eye autofocus that ensures the image is always sharp, even while I'm cooking or moving around.
Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
Impeccable audio and ultra-compact design. The successor to the popular M1. These microphones are incredibly small and powerful, offering advanced noise cancellation that captures your voice with crystal clarity, eliminating ambient kitchen noise.
The perfect lighting. This 19-inch ring light lets you adjust the color temperature to always achieve a natural skin tone. It's the key to eliminating harsh shadows and giving every shot that professional look.
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