Pasta with Robiola cheese, zucchini, salami, and crispy zucchini blossoms is an ideal recipe for a quick and delicious lunch, but above all, it’s simple to prepare. You need to have the right ingredients on hand and follow the recipe for pasta with Robiola cheese and zucchini to be able to serve a lunch just a minute after draining the pasta. The total preparation time for the recipe depends on the pasta shape you use; we really liked smooth candle-shaped penne, but ridged penne, fusilli, or another type can also work as long as you like it. Let’s immediately see the recipe for this quick summer lunch to make pasta with Robiola cheese, zucchini, salami, and crispy zucchini blossoms.
Quick Lunch with Fresh Cheese, Vegetables, and Cold Cuts
A quick lunch is a specialty; it means being able to combine flavors and ingredients in a short amount of time and come up with a dish that will still satisfy everyone. It’s not easy to think of everything in an instant, but here’s a secret: a quick lunch with fresh cheese, vegetables, and cold cuts is always a winning combination. Let’s give you some examples to try, quick pasta with:
- cottage cheese, fresh cherry tomatoes, and prosciutto crudo;
- mozzarella, corn, and cooked ham;
- pecorino cheese, fava beans, and salami;
- smoked scamorza cheese, spinach, and roast turkey;
- ricotta cheese, pesto, and speck.
There are many ideas for quick lunches to try, but here’s the recipe for pasta with Robiola cheese, zucchini, salami, and crispy zucchini blossoms, which not only creates a perfect mix of fresh cheese, vegetables, and cold cuts but also balances raw with cooked, soft with crispy, sweet with savory.
Recipe for Pasta with Robiola Cheese, Zucchini, Salami, and Crispy Zucchini Blossoms
Here is the recipe for pasta with Robiola cheese, zucchini, salami, and crispy zucchini blossoms, officially a pasta dish that can be made in just 10 minutes, including preparation and cooking.
Recipe for Pasta with Robiola Cheese, Zucchini, Salami, and Crispy Zucchini Flowers
Other details
- Difficulty: Easy
Ingredients
- 400 g Pasta (we used smooth candle-shaped penne) (14 oz)
- 150 g Medium zucchini (5.3 oz)
- 100 g Robiola cheese (3.5 oz)
- 120 g Sliced Hungarian salami (4.2 oz)
- 8 Zucchini flowers
- To taste breadcrumbs
- 1 pinch of powdered ginger
- 4 tbsp Extra-virgin olive oil for frying
- 1 tbsp Extra-virgin olive oil (1 per serving)
- To taste Salt
Instructions
How to make Pasta with Robiola cheese, zucchini, salami, and crispy zucchini flowers
- To quickly make Pasta with Robiola cheese, zucchini, salami, and crispy zucchini flowers, start by boiling plenty of water in a pot. In the meantime, prepare all the ingredients to mix with the pasta.
- To quickly make Pasta with Robiola cheese, zucchini, salami, and crispy zucchini flowers, start by boiling plenty of water in a pot. In the meantime, prepare all the ingredients to mix with the pasta.
- While waiting for the water to boil (5 minutes), take all the ingredients: wash, dry, fillet, and remove the pistils and stems from the zucchini flowers; cut the salami into thin strips, then halve the strips and obtain rectangles, put them in a large bowl (where we will also mix the pasta in the end) and divide them with your hands. Weigh the pasta.
- At this point, the water is boiling, so add the pasta and wait for it to boil again before adding salt and stirring. In the meantime, take a zucchini and julienne it using a grater, only cut the part of the zucchini without seeds, which is the outer part. Put the julienned zucchini in the bowl with the salami and add a little salt.
- Stir the pasta, which will be almost halfway cooked. Meanwhile, place a pan on another burner and add 4 tablespoons of oil. Prepare a small bowl with breadcrumbs. As soon as the oil begins to heat up, quickly pass the zucchini flowers one by one in the breadcrumbs, shake them to remove excess breadcrumbs, and then place them in the pan one by one to brown and fry them well. It will take 30-40 seconds to brown all the zucchini flowers. Then remove from heat and use a slotted spoon to remove the fried zucchini flowers from the pan, draining off the excess oil, and place them on a sheet of kitchen paper to cool.
- While waiting for the pasta to cook, add the Robiola cheese to the bowl with the salami and raw zucchini, and add a pinch of ginger to taste. Salt the crispy zucchini flowers.
- Drain the pasta, cool it a little by holding it under running water for a few extra moments. Then drain it well and pour the pasta into the bowl with the condiment ingredients. Gently mix with a spatula, to distribute the zucchini everywhere, use the prongs of a fork to shred it.
- At this point, take the plates, pour the portion of pasta and finally place a handful of crispy zucchini flowers in the center of the plate, add a drizzle of oil, and the quick lunch is ready!
Storage
You can store the Pasta with Robiola cheese, zucchini, and salami without the zucchini flowers in an airtight container in the fridge for 1 day. It is delicious consumed cold or at room temperature without reheating it in the pan.Tip
For a spicier dish, add a pinch of ginger during preparation, if you don’t like the taste of ginger you can replace it with a pinch of black pepper. If you keep the pasta, do not keep the already fried zucchini flowers otherwise they will become soft, fry others at the moment.Watching calories
Although it is a fresh dish, it is very caloric, ideal for having more energy: 1 100 g (3.5 oz) portion of pasta with robiola, zucchini, salami and crispy zucchini flowers provides about 709 calories (kcal).SHARE the recipe for this quick lunch with pasta, Robiola cheese, zucchini, salami, and crispy zucchini blossoms.
