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  • Writer's pictureSJP

Pasta con zucchine e mortadella


200g pasta

3 courgettes

1 shallot

100g mortadella



Put a saucepan with plenty of salted water on the stove and bring to a boil. Wash the courgettes and cut them into thin slices; peel the shallot and slice it thinly.

In a pan, fry the shallot with a thin layer of extra virgin olive oil then add the courgettes and brown for 5 minutes. Add salt and cook for another 2 minutes then blend with a few parsley leaves.

Chop the mortadella with a knife. Chop a few parsley leaves.

As soon as the water boils, cook the pasta. Drain it al dente keeping a ladle of water aside and pass it back into the zucchini pan by combining the cream and a drizzle of extra virgin olive oil. Mix well and add a little water to make a smooth sauce.

Turn off the heat, add the chopped mortadella and parsley and serve with a sprinkling of pepper.

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