Pasta alle Zucchine e Parmigiano Reggiano

Pasta alle Zucchine e Parmigiano Reggiano

Pasta alle Zucchine e Parmigiano Reggiano

A simple yet flavorful Italian dish highlighting the delicate sweetness of zucchini and the richness of Parmigiano Reggiano.

History & Inspiration

Zucchini (zucchine in Italian) has been a staple in Italian cuisine since its introduction from the Americas in the 16th century. This dish, Pasta alle Zucchine, originates from southern Italy, particularly Naples and Sicily, where zucchini is frequently paired with pasta, garlic, and cheese. Over time, variations emerged, incorporating fresh herbs, Pecorino, or ricotta salata.

This version focuses on simplicity and balance, allowing the natural sweetness of the zucchini to shine, complemented by Parmigiano Reggiano and a touch of garlic-infused olive oil.

Recipe for Pasta alle Zucchine e Parmigiano Reggiano (Serves 2-4 people)

Ingredients

• 320g pasta (Spaghetti, Trofie, or Paccheri)

• 3 medium zucchine, thinly sliced

• 2 tbsp extra virgin olive oil

• 1 small garlic clove, finely chopped

• 50g Parmigiano Reggiano DOP, grated

• 1 small shallot, finely chopped (optional)

• 1 small red chili (optional, for heat)

• 4-5 fresh basil leaves, torn

• Fine sea salt and black pepper, to taste

• Lemon zest, for freshness

• 1 tbsp unsalted butter (optional, for a creamy texture)

Method

Step 1: Prepare the Zucchine

1. Heat the olive oil in a large pan over medium heat.

2. Add the garlic and shallot (if using), sautéing until fragrant but not browned.

3. Add the zucchine slices and cook for 8-10 minutes, stirring occasionally until they soften and turn slightly golden.

4. Season with salt, black pepper, and red chili (if using).

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.

2. Cook the pasta until al dente, according to package instructions.

3. Reserve ½ cup of pasta water, then drain the pasta.

Step 3: Combine & Serve

1. Add the drained pasta directly into the pan with the zucchini.

2. Pour in a bit of reserved pasta water and toss to coat, creating a light sauce.

3. Remove from heat and stir in Parmigiano Reggiano, butter (if using), and fresh basil.

4. Finish with lemon zest for a bright contrast.

Step 4: Plating

1. Serve immediately with extra Parmigiano Reggiano on top.

2. Drizzle with extra virgin olive oil for added richness.

Wine Pairing

A Vermentino di Gallura DOCG from Sardinia pairs beautifully, offering citrus notes and minerality that complement the delicate zucchini flavors. Alternatively, a Soave Classico DOC provides a crisp, floral balance.

Chef’s Tip

For an authentic Neapolitan touch, lightly fry half of the zucchini slices before adding them to the pasta, creating a richer, more complex texture.

By Master Chef Gianluca Deiana Abis