Pasta with Zucchini and Provola Cheese
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
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- Arborea Smoked Provoletta 200 g
- Penne rigate (ridged penne pasta) 320 g
- Genoese courgettes 4
- Arborea Gran Campidano q.b.
- Clove of garlic 1
- Extra virgin olive oil q.b.
- Salt q.b.
- 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
With our menus, we bring Sardinia to the table, dish by dish.
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.
