in Italy

Pasta with arugula and zucchini

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Ingredients for 4 servings:

  • 400 g pasta, short (e.g. penne or fusilli)
  • Salt and pepper, freshly ground
  • 300 g zucchini
  • 100 g arugula
  • 2 garlic cloves
  • 1 tbsp capers
  • 100 g cream
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water until “al dente.” Meanwhile, wash, trim, and finely dice the zucchini. Wash, spin dry, and finely chop the arugula. Peel and finely dice the garlic. Sauté the zucchini in oil. Add the garlic, then stir in the arugula, capers, and cream. Cook uncovered over medium heat for about 5 minutes. Season with salt and pepper. Drain the pasta and toss with the sauce. Tip: If you have small zucchini with blossoms, you can simply braise them—just add them along with the chopped arugula.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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