Pasta with Spinach, Zucchini and Air‑Dried Ham (Pancetta)
Pasta with spinach, zucchini and air‑dried ham (pancetta) is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g penne
- Salt
- 4 zucchini (≈150 g each)
- 250 g fresh spinach leaves
- 200 g pancetta (sliced)
- 1 tbsp Olive Oil
- 3 Garlic cloves
- pepper (ground)
- 50 g grated Parmesan
Instructions
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1.
Cook the penne in boiling salted water for 8–10 minutes until al dente. Meanwhile, wash the zucchini, halve them lengthwise and slice into long, thin strips with a mandoline.
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2.
Wash the spinach, remove stems, and blanch it in boiling salted water for 1–2 minutes until wilted. Remove and drain. Fry the pancetta in a hot pan with oil until crisp, then set aside on paper towels to drain. Peel the garlic, dice finely, and sauté in the same pan for about 2 minutes until golden.
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3.
Add the zucchini slices and spinach to the pan, season with salt and pepper, and taste. Drain the penne, let it dry briefly, then toss with the vegetables. Plate on a warmed dish together with the crispy pancetta and a sprinkle of grated Parmesan. Serve immediately.
