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Trofie with Zucchini and Taleggio

Trofie with Taleggio and Zucchini

The recipe for an easy and comforting pasta dish: Trofie with Taleggio and Zucchini!

Course Main
Cuisine Italian
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4
Author Manuela Zangara


  • 1 batch of Trofie click here for my tutorial, made with 350 gms – 10.5 oz. of durum wheat flour
  • Parmigiano Reggiano to serve

Zucchini Cream

  • 1 zucchini sliced
  • ½ onion chopped
  • 2 tbsp extra virgin olive oil
  • Water
  • Salt

Taleggio Fondue

  • 200 gms – 7 oz. Taleggio chopped
  • 10 tbsp heavy cream


  1. Sauté the chopped onion with the extra virgin olive oil on a slow to medium flame for a couple of minutes, or until soft and translucent.
  2. Add the sliced zucchini, salt and a couple of tablespoons of water. Cover and let it cook until tender.
  3. When cooked, blend until smooth and keep aside.
  4. Put the chopped Taleggio and the heavy cream in a pan and melt the cheese on a low fire. Keep aside.
  5. Cook the Trofie following the steps on “How to cook pasta “al dente”. Only in this you will not have a pre set cooking time. The time will vary based on whether you have left the pasta to dry (and for how long) etc. So, the best solution is to taste it! Remember, it does have to remain firm.
  6. When the pasta is cooked, drain it, put it in the pan with the Taleggio fondue and mix well.
  7. Serve it hot with the zucchini cream and some Parmigiano Reggiano on the top.