The whole wheat pasta with zucchini and light speck is a dish with an enveloping and tasty sauce.
I used speck after trimming off the fat.
I added zucchini in the form of light zucchini soup that I had ready in the freezer, but if necessary, just boil and blend them.
Parmesan goes divinely well, optionally reduce the amount of speck and add some flakes.
The whole wheat pasta with zucchini and light speck is a single dish as it concentrates the characteristics that define a balanced meal in one course.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 160 g whole wheat square spaghetti
- as needed zucchini soup (or boiled and blended zucchini)
- speck (thickly sliced)
- 1 pinch mixed peppercorns (with grinder)
- as needed Parmigiano Reggiano (in flakes)
Suggested Tools
- 1 Small Pot
- 1 Immersion Blender
- 1 Knife
- 1 Cutting Board
- 1 Pan
Preparation
Clean the zucchini and follow the procedure described to prepare the light zucchini soup.
If necessary, just boil and blend them.Wash the zucchini thoroughly without removing the skin.
Cut them into chunks, place them in a small pot, and add enough water to cover them.
For two medium-sized zucchinis, I add 200 ml of water.
Bring to a boil and let cook with a lid over low heat for 10 minutes.
Add salt and grind the pepper.
Blend the contents of the pot with an immersion blender.
If necessary, bring back to a boil and let cook over low heat until the zucchini cream reaches the desired consistency.
Lay the slices of speck on a cutting board and use a knife to remove the rind and all the fat.
Cut into cubes or strips.Trim the speck
Heat a nonstick pan [where you will later toss the pasta].
Add the speck and let it brown on all sides, turning it with a silicone spatula.
When it is nice and crispy, turn off the heat and place it on a plate with a sheet of kitchen paper towel.Cook the pasta, rinse it under running water, and drain it.
In the meantime, return the speck to the pan [the same one you browned it in] and heat it.
Add the light zucchini soup [a couple of ladles] and bring to a boil.Add the pasta to the pan with the zucchini and speck and combine.
Plate the dish.
Grind the pepper and top with a handful of Parmesan flakes.Your whole wheat pasta with zucchini and light speck is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your food plan.
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