Cold pasta with zucchini, carrots, and peas is a perfect summer dish: fresh, light, and full of flavor. It’s easy and quick to prepare, ideal for a tasty lunch without spending too much time in the kitchen.
This recipe combines the sweetness of the vegetables with the creaminess of the scamorza and the bold taste of arugula, completing everything with the aromatic touch of lemon zest.
To start, just cook the pasta al dente and let it cool. Meanwhile, sauté zucchini, carrots, and peas in a pan, creating a colorful and flavorful vegetable mix. Once ready, add them to the pasta along with diced scamorza, fresh arugula, and a generous sprinkle of grated parmesan.
For a special touch, lemon zest will give an irresistible aroma and a fresh flavor that perfectly balances the dish.
After mixing all the ingredients well, let it rest in the refrigerator for about an hour so that the flavors blend well. The result is a creamy and flavorful cold pasta, perfect to serve as a single dish or to take to a picnic.
Easy to prepare and truly delicious, this recipe will win everyone over with its simplicity and freshness. Enjoy your meal!
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- Difficulty: Very Easy
- Cost: Very Low Cost
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 5.3 oz peas
- 2 zucchinis
- 2 carrots
- 1 clove garlic
- 10.6 oz pasta
- 1 cup arugula
- 3.5 oz scamorza
- 1 oz parmesan
- lemon zest
- 1 clove garlic
- olive oil and salt to taste
Tools
- non-stick frying pan
- grater
- peeler
- steel pot
Steps
Here’s how to prepare cold pasta with zucchini, carrots, and peas
To prepare cold pasta with zucchini, carrots, and peas, start by washing the vegetables, removing the ends, and dicing them. In a pan, flavor a clove of garlic with a drizzle of oil and add the chopped vegetables and peas.
If necessary, pour a little water and salt. Once cooked, place them in a bowl and let them cool.
Meanwhile, cut the scamorza into cubes.
After cooking the pasta in boiling salted water, drain, cool it, and mix it with the vegetables.
Add a good drizzle of oil, the parmesan, lemon zest, arugula, and scamorza.
Cold pasta with zucchini, carrots, and peas is ready! Keep in the fridge until serving time.
Enjoy your meal!
