{"id":16835,"date":"2026-08-04T11:22:16","date_gmt":"2026-08-04T09:22:16","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-with-zucchini-cream-tuna-and-marinated-zucchini\/"},"modified":"2026-08-26T18:52:02","modified_gmt":"2026-08-26T16:52:02","slug":"pasta-with-zucchini-cream-tuna-and-marinated-zucchini","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-zucchini-cream-tuna-and-marinated-zucchini\/","title":{"rendered":"Pasta with zucchini cream, tuna, and marinated zucchini"},"content":{"rendered":"<p>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.<\/p>\n<p>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&#8217;s get started!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the steps of the recipe to prepare <strong>pasta with zucchini cream, tuna, and marinated zucchini<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8f5c4f0b596\" data-id=\"SEqUC9MOGYU\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-SEqUC9MOGYU-6a8f5c4f0b596\" data-vid=\"SEqUC9MOGYU\"   data-src=\"https:\/\/www.youtube.com\/embed\/SEqUC9MOGYU?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/SEqUC9MOGYU\/hqdefault.jpg\"  alt=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta with zucchini cream, tuna, and marinated zucchini - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/SEqUC9MOGYU\/hqdefault.jpg\",\"uploadDate\":\"2026-08-04T11:22:16+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/SEqUC9MOGYU?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=SEqUC9MOGYU\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 25 min (+ 20-30 min marinating)<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 15 min<\/p>\n<ul>\n<li>180 g linguine<\/li>\n<li>2 medium Romanesco zucchini (or 1 green and 1 yellow)<\/li>\n<li>100 g high-quality tuna in olive oil (drained weight)<\/li>\n<li>1 shallot (or half a sweet onion)<\/li>\n<li>1 garlic clove<\/li>\n<li>4 sprigs of fresh basil<\/li>\n<li>4 mint leaves<\/li>\n<li>Zest of half a lemon and a few drops of its juice<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>Optional: 4 zucchini flowers and a pinch of fresh peperoncino<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16042\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/08\/Pasta-con-crema-de-calabacin-atun-y-calabacin-marinado-1-1.jpg\"  alt=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/08\/Pasta-con-crema-de-calabacin-atun-y-calabacin-marinado-1-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/08\/Pasta-con-crema-de-calabacin-atun-y-calabacin-marinado-1-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/08\/Pasta-con-crema-de-calabacin-atun-y-calabacin-marinado-1-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare pasta with zucchini cream, tuna, and marinated zucchini<\/strong><\/h3>\n<h4><strong>Prepare the marinated zucchini<\/strong><\/h4>\n<p>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.<br \/>\nIt 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.<\/p>\n<h4><strong>Make the silky zucchini cream<\/strong><\/h4>\n<p>Cut the rest of the zucchini (mainly the white part and a small part of the green) into cubes. Saut\u00e9 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.<br \/>\nBlend 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.<\/p>\n<h4><strong>Aromatize the oil and cook the pasta<\/strong><\/h4>\n<p>First, drain the tuna well, trying to keep the loins as whole as possible, and set aside.<br \/>\nMeanwhile, 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.<\/p>\n<h4><strong>Emulsify and plate<\/strong><\/h4>\n<p>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.<br \/>\nJust 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.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>Choosing the zucchini<\/strong><\/h4>\n<p>Romanesco zucchini are especially recommended for their firm texture and more intense flavor, although any tender seasonal zucchini will give a wonderful result.<\/p>\n<h4><strong>The secret of salt in marinating<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Extra touches of elegance<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use another variety of pasta?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why can&#8217;t the zucchini be marinated for more than 30 minutes?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it necessary to add cream to thicken the sauce?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Not at all. The creamy texture is achieved by patiently saut\u00e9ing the zucchini and emulsifying it when blending with a little starch-rich pasta cooking water.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of tuna do you recommend for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>Is it essential to use zucchini flowers?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">No, they are totally optional. If your greengrocer doesn&#8217;t have them available, you can omit them without any problem and the dish will still be a success.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><br \/>\n<!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Can I use another variety of pasta?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Why can't the zucchini be marinated for more than 30 minutes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it necessary to add cream to thicken the sauce?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not at all. The creamy texture is achieved by patiently saut\u00e9ing the zucchini and emulsifying it when blending with a little starch-rich pasta cooking water.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What type of tuna do you recommend for this recipe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it essential to use zucchini flowers?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }]\n  }\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian recipes and comforting dishes, here are other seasonal suggestions to enjoy authentic flavors[cite: 1, 2]:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-a-la-carbonara-vegetariana-con-calabacin-2\/\" target=\"_new\" rel=\"noopener\">Vegetarian carbonara pasta with zucchini<\/a><\/strong>: a tasty and surprising first course, perfect for enjoying this summer vegetable.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/spaghetti-alla-nerano-a-journey-to-the-heart-of-italian-cuisine\/\" target=\"_new\" rel=\"noopener\">Spaghetti alla Nerano<\/a><\/strong>: the great classic of Neapolitan cuisine, a true delight based on zucchini and cheese that will win you over.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-gambas-peladas-calabacines-y-tomates-cherry\/\" target=\"_new\" rel=\"noopener\">Pasta with peeled shrimp, zucchini, and cherry tomatoes<\/a><\/strong>: a healthy, delicious option with a marked seafood flavor ideal for hot days.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your pasta with zucchini cream, tuna, and marinated zucchini!<\/strong><\/h3>\n<p>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.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> 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!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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>\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=v019dQuV8Tw\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/v019dQuV8Tw\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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       <img  title=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pollo con #pimientos a la #romana \ud83c\udf36\ufe0f El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"16050\">\n<h2 class=\"vrtl-recipe__title\">Pasta with zucchini cream, tuna, and marinated zucchini<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/08\/Pasta-con-crema-de-calabacin-atun-y-calabacin-marinado-2.jpg\"  alt=\"Pasta with zucchini cream, tuna, and marinated zucchini ~ Main courses My Recipes Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Delicious pasta with zucchini cream and tuna, combined with the fresh and crunchy touch of zucchini marinated with mint, basil, and lemon in the Italian style.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">65 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">520 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">tuna, zucchini, Italian cuisine, pasta, easy recipe, summer<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">linguine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium Romanesco zucchini<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">tuna in olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">drained weight<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">shallot<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">diente <\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__unit\">ramitas<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh basil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__unit\">hojas <\/span> <span class=\"vrtl-recipe__ingredient-name\">mint<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Zest of half a lemon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">A few drops of lemon juice<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Freshly ground black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">zucchini blossoms<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">pinch of fresh peperoncino<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Cut the skin of the zucchini with a mandoline into very thin spaghetti-style strips<\/li>\n<li class=\"vrtl-recipe__step\">Dress the strips with extra virgin olive oil, chopped basil, chopped mint, lemon juice, and pepper<\/li>\n<li class=\"vrtl-recipe__step\">Let the zucchini strips marinate for 20 to 30 minutes without adding salt<\/li>\n<li class=\"vrtl-recipe__step\">Cut the rest of the zucchini into cubes<\/li>\n<li class=\"vrtl-recipe__step\">Poach the shallot in a pan with a drizzle of olive oil until very tender<\/li>\n<li class=\"vrtl-recipe__step\">Add the cubed zucchini, season with salt and pepper, and cook over medium heat until tender<\/li>\n<li class=\"vrtl-recipe__step\">Blend the mixture until you get a fine and silky cream, adjusting with pasta cooking water if necessary<\/li>\n<li class=\"vrtl-recipe__step\">Drain the tuna, keeping the loins as whole as possible<\/li>\n<li class=\"vrtl-recipe__step\">Cook the linguine in plenty of salted water<\/li>\n<li class=\"vrtl-recipe__step\">Aromatize a pan with a drizzle of olive oil, the crushed garlic clove, and basil<\/li>\n<li class=\"vrtl-recipe__step\">Remove the garlic and basil from the pan and optionally add the peperoncino<\/li>\n<li class=\"vrtl-recipe__step\">Transfer the pasta to the pan when it has two minutes of cooking time left, adding a little of its water<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the amount of zucchini cream needed to coat the pasta<\/li>\n<li class=\"vrtl-recipe__step\">Add the tuna and mix for just a few seconds without breaking the loins<\/li>\n<li class=\"vrtl-recipe__step\">Add salt to the marinated zucchini just before plating<\/li>\n<li class=\"vrtl-recipe__step\">Serve by forming a nest of linguine and placing the marinated zucchini on top<\/li>\n<li class=\"vrtl-recipe__step\">Garnish with freshly grated lemon zest and a drizzle of extra virgin olive oil<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/SEqUC9MOGYU\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s get started! Watch the video with all the steps Below you can see the video with all the steps of the recipe to prepare pasta with zucchini cream, tuna, and marinated zucchini in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 25 min (+ 20-30 min marinating) &#x23f1; 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. &nbsp; 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. Saut\u00e9 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. &nbsp; 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&#8217;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 saut\u00e9ing 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&#8217;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 app\u00e9tit! Pasta with zucchini cream, tuna, and marinated zucchini Delicious pasta with zucchini cream and tuna, combined with the fresh and crunchy touch of zucchini marinated with mint, basil, and lemon in the Italian style. DishFirst course CuisineItalian Preparation time25 minutes Cooking time15 minutes Total time65 minutes Servings2 Calories520 kcal AuthorMia Villar Raurich Tagstuna, zucchini, Italian cuisine, pasta, easy recipe, summer 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<\/p>\n","protected":false},"author":1,"featured_media":16047,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,2690,389],"tags":[1383,1340,3205,3064,3204,738,1264],"class_list":["post-16835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-my-recipes","category-recipes","tag-lemon","tag-linguine-en","tag-mint-2","tag-rustic-bread","tag-shallot-2","tag-tuna","tag-zucchini"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with zucchini cream, tuna, and marinated zucchini ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"A creamy pasta with zucchini cream and tuna, accompanied by the fresh and crunchy touch of Italian-style marinated 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