Pasta with cuttlefish and zucchini is a fresh and tasty first course, with a sea fragrance, light yet full of flavor. The tender and delicate cuttlefish perfectly pair with the sweetness of zucchini, creating a simple yet refined sauce. It’s an ideal recipe if you love Mediterranean flavors and are looking for a quick dish to prepare, yet capable of bringing a touch of elegance to the table. Easy to make with guaranteed results, this recipe is perfect for impressing your guests with a touch of creativity.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.6 oz pasta
- 10.6 oz cuttlefish
- 10.6 oz zucchini
- parsley
- lemon zest
- Half glass white wine
- 1 clove garlic (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Colander
- 2 Pans
Preparation
Clean the cuttlefish by removing the eyes and the beak, wash them well and slice them into strips.
Place them in a pan with a drizzle of extra virgin olive oil, sauté briefly (1), then deglaze with the white wine.
Season with salt, lower the heat and cook until they are tender. If you have chosen medium-small sized mollusks, a few minutes will suffice.
Wash and trim the zucchini, dice them removing some of the white central part if necessary.
Sauté them in another pan with a dash of oil and a pinch of salt (2). If you like, you can add a clove of garlic.
Combine the zucchini and cuttlefish in the same pan (3). Add a handful of chopped parsley, a grind of pepper, and a bit of grated lemon zest, let it flavor for 3-4 minutes.
Boil the pasta in salted boiling water for the necessary minutes.
Drain it slightly al dente and toss it in the pan with cuttlefish and zucchini. Stir for 1-2 minutes, moistening with a little cooking water to bind the pasta with the sauce.
The pasta with cuttlefish and zucchini is ready, serve it on plates and enjoy your meal!
Tips and Notes
You can use the pasta shape you prefer, in my case I chose calamarata (short paccheri).
Use cleaned, fresh, or defrosted cuttlefish, of medium-small size, so they will cook faster.
FAQ
How can I replace cuttlefish?
If you can’t find them, you can use squid, small squid, or baby octopus, adjusting the cooking times accordingly.
