Shells with Zucchini and Arugula

Shells with zucchini and arugula is a light and fresh dish, perfect for the spring or summer season. Here is the recipe with an Italian twist:

Ingredients

• 320 g of shell pasta
• 2-3 medium zucchini
• 100 g of arugula
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon juice
• Grated Parmesan cheese (optional)
• Pecorino cheese flakes (optional)

Preparation

1. Wash the zucchini and cut them into rounds or cubes, depending on your preference.
2. In a pan, heat a drizzle of extra virgin olive oil and add the crushed garlic clove to flavor the oil.
3. Remove the garlic once it is golden and add the zucchini. Sauté them over medium-high heat until they become tender and slightly colored. Adjust with salt and pepper.
4. Meanwhile, bring a pot of salted water to a boil and cook the shells according to the instructions on the package until al dente.
5. Wash and dry the arugula, then roughly chop it.
6. Drain the pasta and save some of the cooking water.
7. Add the pasta to the zucchini in the pan, include the arugula and mix gently. If necessary, add some of the cooking water to make the sauce creamier.
8. Spritz with a bit of lemon juice to add freshness and, if you wish, mix in some grated Parmesan or Pecorino flakes before serving.

Curiosity

Arugula, also known as rocket or roquette, is not just a salad or a side dish, but a versatile ingredient that can give a peppery and slightly spicy note to many dishes. In Italy, it is widely used in Mediterranean cuisine and goes particularly well with pasta and risottos.