Recipes   /   Rotelle con Zucchine e Brie – Wagon Wheels with Zucchini and Brie

Rotelle con Zucchine e Brie – Wagon Wheels with Zucchini and Brie

Oct 11, 2017 by Gabriele Corcos


There is a lot to be said for long-simmered ragù, but let’s also hear it for a pasta topping that can be made in the time it takes for the cooking water to come to a boil. This creamy cheesy zucchini mixture makes the most of something you may have on hand, supermarket Brie. Not everyone in our family likes the edible rind, so we usually trim it off , but you can leave it on for more texture. Cook the zucchini and onion over moderate heat, because if they brown too deeply, they will be more sweet than savory.

Prep Time: 10 min / Cook Time: 20 min / Serves: 4-6

2 tablespoons extra-virgin olive oil
5 medium zucchini, about 11∕2 pounds, cut into 1∕8 inch rounds (a mandoline or plastic V-slicer do a good job for this)
1 medium red onion, thinly sliced
12 ounces Brie, cut into 1-inch chunks, rind trimmed as desired

1 pound wheel-shaped pasta, or tube-shaped pasta such as penne or ziti

Sea salt and freshly ground black pepper Freshly grated Parmigiano-Reggiano cheese, for serving

1Bring a large pot of salted water to a boil over high heat.Meanwhile, heat the oil in a very large skillet over medium heat. Spread the zucchini in the skillet and sprinkle the onion on top. Cook, stirring about every 5 minutes, until the zucchini is tender and barely beginning to brown, 15 to 20 minutes.

2Remove from the heat. Scatter the Brie over the vegetables and cover while cooking the pasta to warm and so en the cheese.

3Add the pasta to the boiling water and cook, according to the package directions, until al dente. Scoop out and reserve 1∕2 cup of the cooking water.

4Drain the pasta well.Return the pasta to its cooking pot. Add the zucchini mixture. Toss, adding as much of the reserved cooking water as needed to make a light and creamy sauce.

5Season to taste with the salt and pepper. Serve hot with the Parmigiano on the side.

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