One of my favourite pastas ever is this one (a Mimi Thorisson recipe). There is something about the combination of zucchini, cheese, and pasta that I really love. The zucchini somehow seems to keep it much lighter – perfect for summer.
So, as soon as I started seeing zucchini at the farmers market I knew I had to try this dish from Smitten Kitchen. I used a pasta bought from my recent trip to Italy called gnocchetti. Supermarkets there always seem to have much more interesting shapes (not to mention be more affordable — when I looked this type of pasta up at UK supermarkets, it was over £6 a kilo and I paid less than €2 for 500g). Gnocchetti comes from Sardinia and was historically made by pressing the dough on the bottom of a wicker basket. (As soon as H. laid eyes on the bag, he proclaimed that they looked like maggots!).
The dish involves a few different steps — preparing the zucchini, cooking the pasta, making the bechamel — but it comes together quickly, and it’s definitely worth it. Both H. and I thought it was the perfect summer dish — easy to make, not too heavy, and really tasty. The only thing that would make it better, for non-vegetarians of course, is adding bacon. 😉
PS: for more zucchini recipes, see a roundup here.