Whole Wheat Pennette with Speck and Zucchini
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Pennette Rigate | 320g |
| Zucchini | 360g |
| Speck (smoked ham) | 250g |
| Shallot | 60g |
| Fresh Thyme | 4 sprigs |
| Extra Virgin Olive Oil | 20g |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prepare the Zucchini: Begin by cleaning the zucchini. Rinse them thoroughly under cold running water and remove the ends. Slice the zucchinis in half lengthwise, then cut them into thin half-moon shapes. Set them aside.
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Grate and Slice: Next, take two of the zucchinis and grate them using a large-holed grater. Cut the remaining zucchini into thin matchstick-sized strips. These will provide texture and contrast to the grated zucchini in the dish.
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Cook the Shallots: In a large pan, heat the extra virgin olive oil over medium heat. Add the shallot, finely chopped, and sauté until it becomes soft and translucent. This will take about 2-3 minutes. The shallots should not brown, so stir occasionally to ensure even cooking.
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Cook the Zucchini: Once the shallots are softened, add the grated zucchini to the pan. Season with a pinch of salt and pepper. Pour in a ladle of hot water to help the zucchini soften and cook through. Stir the mixture gently and allow it to cook for about 5 minutes. The zucchini will release moisture and start to break down, creating a creamy consistency.
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Add the Matchstick Zucchini: Once the grated zucchini has softened, stir in the thin matchsticks of zucchini. These strips will maintain a bit of crunch, offering a pleasant texture. Continue to cook for an additional 5-6 minutes, ensuring that the zucchini retains its shape while becoming tender.
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Prepare the Speck: While the zucchini mixture is cooking, slice the speck into thin strips. Speck, a type of smoked ham, will add a rich, savory flavor to the dish. Add these slices to the pan with the zucchini and stir gently to combine. Allow the speck to cook with the zucchini for 2-3 minutes, allowing the smoky flavor to infuse the vegetables.
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Cook the Pennette: Meanwhile, bring a large pot of salted water to a boil. Add the whole wheat pennette rigate and cook according to package instructions, ensuring the pasta is al dente. Once cooked, reserve a small cup of the pasta cooking water and then drain the rest.
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Combine Pasta and Sauce: Add the drained pasta directly into the pan with the zucchini and speck mixture. Stir well to combine, making sure the pasta is fully coated with the flavorful sauce. If the mixture appears too dry, add a little of the reserved pasta water to loosen the sauce and help it adhere to the pasta.
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Final Touches: To finish, scatter the fresh thyme leaves over the pasta. Stir gently to incorporate, allowing the thyme’s aromatic flavor to infuse the dish.
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Serve: Divide the pasta into bowls and serve hot, garnished with an extra sprinkle of freshly ground black pepper. Enjoy the earthy flavors of whole wheat pasta combined with the smoky speck and tender zucchini for a satisfying and nutritious meal.
This simple yet flavorful dish of Whole Wheat Pennette with Speck and Zucchini is a delightful blend of textures and tastes, perfect for any occasion. The use of whole wheat pasta not only makes it a healthier choice but also adds a rich, nutty flavor that pairs beautifully with the smoky speck and the fresh zucchini.
