Pennette with Speck and Zucchini

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

Ingredients

• 320g pennette
• 150g thinly sliced speck
• 2 medium zucchini
• 1 small onion
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• A bunch of fresh basil (optional)
• Grated parmesan 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 preferences.
4. In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion until it becomes translucent.
5. Add the zucchini to the pan and let them cook over medium-high heat until they become lightly golden, lightly salting.
6. Meanwhile, bring salted water to a boil in a large pot and cook the pennette according to the package instructions for al dente cooking.
7. When the zucchini are 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. Mix well to combine the ingredients.
9. If desired, add freshly ground black pepper and basil torn by hand.
10. Serve the pennette hot, and if you like, sprinkle with grated parmesan.

Trivia

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 some cooking cream or fresh ricotta in the final step of mixing the pennette in the pan.

Enjoy your meal!