The pasta with zucchini, speck, and cherry tomatoes is a simple, quick, easy, and very tasty dish. In the countryside, we are harvesting a lot of zucchinis and eating them practically every day, so, for lunch, I prepared this dish which is truly a delight. Easy and super creamy, the pasta with zucchini, speck, and cherry tomatoes is great even cold, making it perfect for a quick lunch as you prepare the sauce while the pasta cooks, and also to take to the office, park, beach, or wherever you go out, it’s special!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 12.3 oz pasta
- 3.5 oz speck
- 3.5 oz cream cheese
- 1.75 oz grated Parmesan cheese
- 12 cherry tomatoes
- 3 tbsps extra virgin olive oil
- 2 zucchinis
- to taste salt
- to taste black pepper
Steps
The pasta with zucchini, speck, and cherry tomatoes is very simple and quick to prepare. First, clean the zucchinis, cut them into small pieces, salt them, and sauté them in a pan with 3 tablespoons of extra virgin olive oil for about 7 minutes. Cook the pasta in salted boiling water.
Add the cherry tomatoes cut in half, salt them, and continue cooking for 5 minutes. Add the cream cheese, grated Parmesan, diced speck, a little black pepper, and mix all the ingredients well. Add a bit of the pasta cooking water to make the sauce creamier.
Add the pasta cooked al dente and mix all the ingredients well. If necessary, pour in a little more cooking water.
Plate the pasta with zucchini, speck, and cherry tomatoes and serve it.
Notes:
The pasta with zucchini, speck, and cherry tomatoes can be stored in the fridge for a couple of days. If you prefer, you can use bacon instead of speck. You can use any cheese you like, I used the classic cream cheese but stracchino, robiola, crescenza, gorgonzola, and so on are also fine. This dish is also good cold.
Other pasta recipes HERE
