Cold pasta with zucchini is a fragrant, tasty, and easy-to-prepare first course, perfect for a summer lunch.

A versatile dish, suitable for different occasions and made with a few ingredients that are easy to find in all supermarkets.

In addition to being a very simple dish accessible to everyone, it is also a great dish that is budget-friendly. An economical, simple to prepare, delicious, and perfect dish; what more could you ask for?

An economical and very simple recipe, we can customize it with ingredients to our liking by replacing the speck with other types of cold cuts, choosing the pasta shape we like the most.

Cold pasta with zucchini and speck can be made even more appetizing with the addition of cherry tomatoes and cheese flakes, making your pasta even crunchier and more exciting.

Perfect for a summer dinner or a light but tasty lunch away from home.

Difficulty: Very easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

488.05 Kcal

calories per serving

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Energy 488.05 (Kcal)
Carbohydrates 65.98 (g) of which sugars 8.54 (g)
Proteins 24.05 (g)
Fat 16.25 (g) of which saturated 4.79 (g)of which unsaturated 4.66 (g)
Fibers 2.90 (g)
Sodium 1,156.95 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Cold Pasta

11 oz fusilli (or penne, sedani, farfalle, etc.)
4 zucchini (medium)
10.5 oz cherry tomatoes
12 slices speck
1/3 cup Parmesan (in flakes)
to taste chives (optional)
leaves basil
to taste extra virgin olive oil
salt
pepper

Tools

Pan
Pot
Colander

Steps for Cold Pasta

First, wash the zucchini under running water to remove any soil and impurities.
Remove the ends and cut them.
Sauté them in a non-stick pan with a little extra virgin olive oil.
When they are cooked, season them with salt and let them cool down.
(My advice is to keep them crunchy, so taste them).
Meanwhile, in a pot of boiling salted water, cook the pasta.
When it is al dente, drain it and rinse it under a stream of cold water, then let it drain for a few minutes.
Put the cooked zucchini in a large bowl.
Wash and dry the cherry tomatoes and cut them into wedges.
Add the tomatoes to the zucchini, incorporate the speck cut into small pieces.
Grate the cheese with a wide-holed grater or make flakes.
Season the pasta with the zucchini, speck, cherry tomatoes, Parmesan flakes, a bit of pepper, another drizzle of extra virgin olive oil, and mix.
Transfer it to the refrigerator.
The Cold Pasta with Zucchini is ready.
Enjoy your meal.