- Large pot
- Large skillet
- 1 Tbsp olive oil plus more for garnish
- 1 Tbsp butter
- 1 small onion minced
- 4 cloves garlic minced
- ¼ cup white wine
- 1 pound ditalini
- 2 medium zucchini diced small
- ⅔ cup mascarpone cheese
- 1 cup finely grated pecorino romano plus more for serving
- Kosher salt and black pepper
- 1 lemon zested
- Bring a large pot of water to a boil over high heat.
- While water comes to a boil, add olive oil and butter to a large skillet over medium heat.
- Once butter is melted, add onions and garlic to pan and sweat until soft. Season onions and garlic with salt and pepper.
- Deglaze pan with white wine. Turn heat down to low while you cook pasta. (if pan beings to dry out as you are waiting on the pasta, you can add a dash of pasta water.)
- Once water is at a boil, heavily season water with salt and drop in your pasta. Stir.
- Once ditalini is about 2-3 minutes from being done, add the zucchini to the pan. Cook until just starting to soften. You want to do this close to when the pasta is done because you want to make sure you don’t over cook the zucchini. We are looking for “al dente” zucchini, not soft and mushy zucchini 🙂
- Add drained (reserve some pasta water) ditalini to pan with zucchini and stir. Add a ladle of pasta water.
- Stir in mascarpone and then pecorino. Add more pasta water if sauce becomes too thick.
- Season to taste with salt and pepper.
- Serve garnished with lemon zest, black pepper, olive oil, and more pecorino cheese.
Tried this recipe?Let us know how it was!