If you are looking for an easy, quick, and surprisingly tasty first course, linguine with zucchini cream and crispy speck are perfect. In this recipe, the sweetness of the zucchini blends with the savory note of crispy speck, creating a creamy and irresistible sauce. Ideal for a quick but refined lunch or a light and tasty dinner. If, like me, you are a zucchini lover, save these recipes and let me know in the comments which one you will make.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 zucchini
- 1 bunch parsley
- 1/2 small onion
- 2 cloves garlic
- oil and salt
- 3.5 oz diced speck
- 9 oz linguine
Tools
- Frying Pan
- Pasta Pot
- Ladle
- Cutting Board
- Knife
Steps
In a frying pan, sauté the speck with a little oil for a few minutes.
Wash the zucchini and cut it into chunks.
Sauté the zucchini with the onion, garlic, and chopped parsley. Use the same pan where the speck was sautéed for the zucchini.
Once the zucchini are cooked, let them cool down slightly. Meanwhile, cook the pasta in plenty of salted water for the time indicated on the package.
Blend the zucchini and dress the pasta. If needed, add some cooking water.
Add the speck, mix, and serve.
💡 Recipe Variations
For a vegetarian version, you can replace speck with toasted almonds or smoked tofu cubes. Adding cream cheese or robiola to the zucchini cream will give an even more velvety texture. Finally, try flavoring with mint or lemon zest for a fresh note.
