Těstoviny s cuketou a hráškem
Těstoviny s cuketou a hráškem is a light and fresh Czech pasta dish made with zucchini, peas, garlic, olive oil, and Parmesan. It is popular in warmer months when these vegetables are in season. While not a traditional Czech dish, it reflects the increasing influence of Mediterranean cuisine in Central Europe. Variations often include cream, ricotta, or fresh herbs for added richness.
Pasta entered Czech cuisine through Austro-Hungarian influences, particularly from Viennese and Italian dishes. However, Italian cuisine has grown in popularity in recent decades, with pasta dishes becoming common in home cooking. Zucchini (cuketa) was not widely used in the Czech Republic until the 20th century, when it became a favorite garden vegetable due to its easy cultivation.
This dish is often adapted to include local Czech cheeses like tvaroh or Niva (blue cheese)!
Serving:
4
Preparation time:
30 min
Calories per person:
Ingredients
Marodi Pipe Rigate: 400 grams
Yogurt: 250 grams
Rosemary: 1 teaspoon, chopped
Basil: 2 teaspoons, chopped
Parsley: 1 tablespoon, chopped
Grated Parmesan: 70 grams + extra for serving
Garlic: 2 cloves
Chili powder: 1/2 teaspoon
Zucchini: 300 grams
Peas and/or edamame: 150 grams (fresh or frozen)
Olive oil: to taste
Salt: to taste
Preparation instructions:
- Cook the pasta according to the instructions on the package, drain it, and let it cool slightly
- Mix the yogurt with the chopped herbs, add grated Parmesan, and salt to taste
- Slice the garlic into thin slices and sauté in olive oil for about half a minute
- Add zucchini, sliced into thin strips using a potato peeler
- Briefly fry the zucchini until softened, but take care not to overcook them
- In a bowl with the pasta or directly in the pan with the zucchini, combine the pasta, prepared zucchini, peas, yogurt with herbs, and mix everything well
- Serve the pasta sprinkled with extra grated Parmesan and garnished with basil leaves
Nutritional value:
Carbohydrates: 84.75 g
Proteins: 24 g
Fats: 15.75 g
Origin of the recipe:
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