Zucchini, Speck, Lemon, Pasta

zucchini-pasta-silvia-baldini

Zucchini, Speck, Lemon, Pasta
Print Recipe
Servings Prep Time
4/6 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4/6 people 5 minutes
Cook Time
10 minutes
Zucchini, Speck, Lemon, Pasta
Print Recipe
Servings Prep Time
4/6 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4/6 people 5 minutes
Cook Time
10 minutes
Ingredients
  • 4 medium zucchini sliced or cubed small
  • 1 clove garlic peeled
  • 3/4 cup speck or pancetta julienned or cubed small
  • 1 lemon grated zest
  • 1/2 cup fresh mint chopped or julienned
  • 6 tbsp fresh robiola cheese in a pinch cream cheese works well
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • extra virgin olive oil
  • parmesan
  • 12 ounces short pasta penne, strozzapreti
Servings: people
Units:
Instructions
  1. Boil salted water in a large pot, add pasta and cook al dente.
  2. Meanwhile lightly sauté the zucchini and the garlic in olive oil, add speck or pancetta and cook for a couple of minutes then season, remove garlic clove and set aside.
  3. Combine lemon zest, mint in a serving bowl.
  4. Drain the pasta and reserve a cup of the cooking liquid. Put the past back in the cooking pot dress with olive oil salt and pepper.
  5. Add the robiola cheese and melt it mixing the pasta on a very low flame and using some of the cooking liquid to get a creamy consistency.
  6. Add the zucchini and speck to the pasta, mix lightly then put the pasta to the in the serving bowl with the lemon zest and mint. Mix, add parmesan pepper and serve.
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