Between the summer vegetables zucchini are for sure between the ones I used the most. This year we decide to try to grow in our garden a particular yellow type, not really a rarity but definitely it’s a type of zucchini that you don’t really see often in the shops and markets.
The taste is a bit different, a bit sweeter, vaguely reminding the pumpkin maybe.
Since I didn’t know how it would be, I decided to prepare a simple pasta, pairing it with crunchy cured ham and some Pecorino cheese. Well, it was good 🙂
(for the ham, choose a good product made without nitrates/nitrites, indeed these preservatives are not good for your health especially when cooked).
INGREDIENTS (2 people):
- 180-200 g pasta (I used rigatoni)
- 400 g yellow zucchini
- half of a small onion
- 2-3 slices of cured ham, not too much salted and not smoked (or just a little)
- freshly grated Pecorino cheese
- fresh basil leaves
- extra virgin olive oil
- Cut the yellow zucchini into small slices of about 3-4 mm thick. Take a pan and heat the extra virgin olive oil, then add the onion cut very small and let it simmer for 5-6 minutes.
- Then add the zucchini, season with some salt, cover the pan and cook at medium heat, for about 10-12 minutes. In the same time start boiling the pasta, and in another small pan cook the cured ham, cut into slices, until crunchy.
- When the zucchini are soft, take 1/4 of them and reduce into a cream with an immersion blender, adding some boiling water of the pasta and some freshly grated Pecorino cheese.
- Drain the pasta and add it to the pan with the zucchini, add also the zucchini cream, some basil leaves, and a ladle of boiling water if needed. Stir for a minute about, until the cream is well mixed.
- Serve, add the crunchy ham, some fresh basil, some more freshly grated Pecorino cheese and a drizzle of extra virgin olive oil. Enjoy.
Pasta: rigatoni from Pastificio Gentile
Ham: Dalmatian cured ham, without preservatives
Cheese: Pecorino di Moliterno