Zucchini & Leek Sauce | MaMa Florence Cooking School

At MaMa Florence, we believe that true Tuscan cooking lies in highlighting seasonal, simple ingredients with time-honored culinary techniques. This Pasta Zucchine e Porri (Pasta with Zucchini and Leeks) is a quintessential example of home-style Italian comfort food—delicate, fragrant, and satisfying. The natural sweetness of thinly sliced leeks paired with tender zucchini, garlic, and fresh herbs creates a silky, savory sauce that coats your favorite pasta beautifully. Whether you're re-creating a memory from your cooking class in Florence or bringing a fresh touch to weeknight dinner, this recipe is a favorite across all ages.

Ingredients

• 1 Leek (Porro)

• 3 Zucchinis

• 1 clove Garlic

• Selection of herbs: Bay leaf, sage, or rosemary

• 1 tbsp Parmigiano Reggiano cheese 

• 15 ml Extra Virgin Olive Oil

• To taste: Salt and black pepper

Preparation

• Infuse the Oil: In a skillet, heat the extra virgin olive oil and garlic clove over medium heat.

• Sauté the Vegetables & Herbs: Once the garlic turns lightly golden, add the thinly sliced zucchinis, finely chopped leeks, and your chosen aromatic herbs. Season with salt.

• Simmer under Cover: Turn the heat to low, cover with a lid, and let it cook for 25 minutes, stirring occasionally.

• Finish & Season: Once the vegetables are tender and well combined, finish by seasoning with fresh black pepper and tossing in the Parmigiano Reggiano.

• Serve: Toss with your choice of freshly cooked pasta (such as tagliatelle or penne), adding a splash of hot pasta water if needed to create a rich, glossy sauce

Simple, fragrant, and full of authentic Tuscan flavor, this zucchini and leek pasta dish proves that you don't need complicated steps to create extraordinary food. Toss it with fresh egg pasta or your favorite dry pasta shape for an effortless meal that captures the essence of Italian hospitality. Buon appetito from the team at MaMa Florence!