Creamy Penne with Prawns, Vegetables, and Fiordilatte Sauce

Recipe: Penne with Vegetables and Fiordilatte Cream
Category: Main Courses
Serves: 4

Ingredients

Preparation Steps

1. Prepare the Pasta
   Start by bringing a pot of salted water to a boil for cooking the pasta. Once the water is boiling, set it aside for later use.

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2. Prepare the Vegetables
   Wash the baby zucchinis and trim off the ends. Set them aside. Next, wash the yellow bell peppers. Cut off the tops and slice the peppers in half, removing the seeds and inner membranes. Slice the peppers into thin strips.

3. Cook the Vegetables
   Heat a little olive oil in a pan and add the garlic clove, leaving it in its skin. Allow it to sauté until fragrant and slightly golden. Add the sliced peppers and zucchinis to the pan. Season with salt and pepper, and cook over high heat for a few minutes, stirring frequently. The vegetables should remain slightly crisp. Once done, deglaze the pan with rosé wine, letting it evaporate completely. Continue cooking the vegetables until tender yet crisp.

4. Prepare the Prawns
   For the prawns, first remove the heads, legs, and shells. Make a small incision along the back of each prawn and remove the black vein. Place the curry powder and water in a small bowl, mixing them to form a paste. Add the prawns to the pan and cook over high heat for 2-3 minutes, just until they turn pink and are cooked through.

5. Cook the Pasta
   While the prawns are cooking, add the penne rigate to the boiling salted water and cook for 1-2 minutes less than the package instructions. This will ensure the pasta remains al dente.

6. Make the Fiordilatte Cream
   For the cream, combine the mozzarella, olive oil, and fresh cream in a blender or use an immersion blender. Blend until smooth and creamy.

7. Combine the Pasta and Vegetables
   Once the pasta is cooked, drain it and add it directly into the pan with the sautéed vegetables and prawns. Turn off the heat, sprinkle fresh coriander over the top, and gently toss everything together.

8. Serve
   To serve, spoon a generous layer of the fiordilatte cream onto each plate. Add a portion of the pasta mixture on top, garnish with a prawn, and finish with a sprinkle of fresh coriander. Serve immediately while hot.

Cooking Tips:

• Vegetable Texture: To ensure the vegetables remain crisp and flavorful, do not overcook them. They should still retain some bite when mixed with the pasta.
• Prawn Substitution: If you prefer, you can substitute prawns with another seafood or even chicken for a different twist on this dish.
• Cream Variation: For a lighter version, you can replace the fresh cream with a bit of milk or a dairy-free alternative.

This Penne with Vegetables and Fiordilatte Cream is a vibrant and indulgent dish, blending the richness of mozzarella cream with fresh, colorful vegetables and succulent prawns. It’s a delightful way to enjoy a wholesome, flavorful pasta, perfect for any occasion. Enjoy!