Pasta zucchine e speck

Pasta with zucchini and speck is a simple and tasty dish, perfect for a summer lunch or dinner. Here’s how to prepare it:

Ingredients

• 320 g of pasta (penne, rigatoni, spaghetti, or your favorite)
• 2 medium zucchini
• 100 g of thinly sliced speck
• 1 clove of garlic
• Extra virgin olive oil (to taste)
• Salt and pepper (to taste)
• Grated Parmesan cheese (optional)
• Fresh basil (optional)

Preparation

1. Wash and cut the zucchini into rounds or half-moons, depending on your preference.
2. In a large pan, heat a drizzle of extra virgin olive oil and lightly sauté the whole garlic clove (you can remove it later if you prefer).
3. Add the zucchini to the pan and let them cook over medium-high heat until they are golden and tender, then season with salt and pepper to taste.
4. In the meantime, cook the pasta in plenty of salted water, following the package instructions to achieve al dente cooking.
5. While the pasta and zucchini are cooking, cut the speck into strips or cubes and add it to the zucchini, sautéing for a few minutes until it becomes crispy.
6. Drain the pasta and toss it with the zucchini and speck mixture right in the pan, mixing well to combine the ingredients.
7. If you wish, you can add grated Parmesan cheese and chopped fresh basil to enrich the dish.

Serve the pasta hot, and if you like, with a sprinkle of Parmesan and a few basil leaves for garnish.

Curiosity

Speck is an ingredient from Northern Italy, precisely from South Tyrol, with a slightly smoky and spicy flavor that contrasts pleasantly with the sweetness of the zucchini. This makes the dish a perfect example of the union between different flavors coming together to create a tasty balance.