Orecchiette pasta with Zucchini and Speck
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
596 kcal
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Course
Main Course, Salad
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Cuisine
Italian
Orecchiette pasta with Zucchini and Speck
Description
This recipe for Orecchiette Pasta with Zucchini and Speck starts by slicing onions, zucchini strips, halving cherry tomatoes, chopping basil, and cutting speck into small pieces. In a pan, olive oil sautés the onion until soft, then adds zucchini and speck to brown lightly. Cherry tomatoes are added next and cooked low and slow to develop their mild sweetness and meld with the other ingredients. Salt, pepper, and basil provide seasoning and freshness.
The orecchiette pasta is cooked al dente in salted water, reserving some cooking water. After draining, the pasta joins the sautéed mixture where it combines with the cooking water to create a light sauce. The dish finishes with grated Parmesan cheese and optional extra olive oil for richness and depth.
This pasta is a versatile main or side dish, offering a blend of textures—from the soft zucchini to the chewy pasta and crisp speck. It can be served warm or as a salad-style pasta dish. The balance of flavors and colors makes it attractive for everyday meals.
For best flavor and texture, leftovers can be covered and refrigerated; the dish remains enjoyable when served cold or reheated gently. American readers may substitute pancetta if Italian speck is unavailable, with specialty online markets offering imported options.
Ingredients
- 2-3 zucchini depending on size
- 150 g speck slices or in one piece, or pancetta
- 320 g orecchiette pasta preferrably fresh
- 1 onion
- 6-8 cherry tomato
- 50 g parmesan grated
- 2-3 tablespoon extra virgin olive oil
- 6-8 basil leaves
- salt for cooking pasta and to season
- black pepper to season
Instructions
- Slice the onion thinly, cut the zucchini into small strips, half the tomatoes, chop the basil and cut the speck into small pieces.
- Heat the olive oil in a frying pan or skillet and add the onion. When the onion starts to soften add the zucchini strips and, after a few minutes, the chopped speck.
- Let the ingredients cook until the speck and zucchini start to brown a little then add the halved tomatoes and continue cooking for 10-15 minutes.
- Before the sauce is ready, add salt and pepper to taste and the chopped basil. Set the sauce aside or let it simmer on low.
- Cook the pasta al dente in boiling salted water. Save a cup of the pasta cooking water. Strain the orecchiette and add them to the frying pan.
- Mix everything together and continue cooking for a couple minutes. If the sauce is too dry add some of the pasta cooking water.
- Serve with grated parmesan or grana cheese and a little more olive oil is desired.
Notes
- This pasta dish can be served as a salad and remains tasty the next day if refrigerated covered.
- If Italian speck is unavailable, pancetta makes a suitable substitute.
- American cooks can order authentic South Tyrol speck online for the true flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 465mg | 19% |
| Potassium | 618mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 26mg | 29% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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