Pasta with Zucchini and Provola Cheese
| Difficulty | Easy |
| Tempo di preparazione | 45 min |
Smoked Provoletta
Description
Here’s an idea for an easy-to-make first course, perfect for a quick lunch: pasta with zucchini and provola cheese. You’ll need just a few ingredients to get a delicious result full of flavor. To give it an extra touch, you can enrich the recipe with some champignon or fresh porcini mushrooms.
Ingredients
to recalculate the ingredient amounts
| Arborea Smoked Provoletta | Arborea Smoked Provoletta | 200 g |
|---|---|---|
| Penne rigate (ridged penne pasta) | Penne rigate (ridged penne pasta) | 320 g |
| Genoese courgettes | Genoese courgettes | 4 |
| Arborea Gran Campidano | Arborea Gran Campidano | q.b. |
| Clove of garlic | Clove of garlic | 1 |
| Extra virgin olive oil | Extra virgin olive oil | q.b. |
| Salt | Salt | q.b. |
| Pepper | Pepper | q.b. |
Instructions
- 1 To start, wash and trim the zucchini, slice them into rounds, and sauté them in a pan with a drizzle of oil and a clove of garlic. Add salt only once they’re fully cooked, grind in some fresh pepper, and remove from the heat.
- 2 Preheat the oven to 180°C (350°F) and, in the meantime, cook the penne in plenty of salted water. Drain the pasta while it’s still very al dente and toss it for a minute with the vegetables and a ladle of cooking water, then transfer the pasta to a baking dish.
- 3 Add the smoked Provoletta cheese cut into cubes, a generous sprinkle of Gran Campidano cheese, and bake under the grill until golden brown — your pasta is ready to be served!
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
