Pennette with Speck and Zucchini

Pennette with speck and zucchini is a simple and tasty dish that can be prepared quickly. Here is the recipe for you:

Ingredients

• 320g of pennette
• 150g of thinly sliced speck
• 2 medium zucchini
• 1 small onion
• Extra virgin olive oil as needed
• Salt as needed
• Black pepper as needed
• A bunch of fresh basil (optional)
• Grated Parmesan cheese for serving (optional)

Preparation

1. Start by washing the zucchini, drying them and cutting them into rounds or cubes, as you prefer.
2. Finely slice the onion.
3. Cut the speck into strips or cubes, depending on your preference.
4. In a large pan, heat a drizzle of extra virgin olive oil and fry the onion until it becomes translucent.
5. Add the zucchini to the pan and cook on a medium-high heat until they become slightly golden, lightly salting.
6. Meanwhile, boil salted water in a large pot and cook the pennette following the package instructions for an al dente texture.
7. When the zucchini is almost cooked, add the speck to the pan with the zucchini and let it brown for a few minutes.
8. Drain the pasta and transfer it to the pan with speck and zucchini. Stir well to combine the ingredients.
9. If desired, add freshly ground black pepper and hand-torn basil.
10. Serve the hot pennette, and if you like, sprinkle with grated Parmesan cheese.

Curiosity

Speck is a typically Northern Italian ingredient that gives a smoky and savory taste to the recipe. Combined with the sweetness of the zucchini, it creates an interesting contrast. If you want a creamy touch, you can add cooking cream or fresh ricotta in the final step of tossing the pennette in the pan.

Enjoy your meal!