Fettuccine alle zucchine, mascarpone e speck
Table of Contents
Preparazione 20′ // cottura 20′
Ingredienti per 4 persone
350 g di fettuccine di semola di grano duro
200 g di mascarpone
1 zucchina
100 g di speck
1 spicchiod’aglio
Olio evo
Sale
Preparazione
Riducete la zucchina in dadolata.
Scaldate dell’olio facendo imbiondire l’aglio e quando sfrigola eliminatelo.
Aggiungete le zucchine e cuocetele a fiamma sostenuta rigirandole spesso. Saranno cotte in circa 10 minuti, negli ultimi 2 di cottura aggiungete lo speck ridotto in striscioline. Solo se necessario salatele. Aggiungete infine il mascarpone e amalgamare il tutto
con un mestolo di acqua di bollitura della pasta.
Lessate la pasta scolatela al dente.
Conditela con il ragù di zucchine e speck.
Servite subito.
Ricette correlate:
Conchiglie di salsiccia e verza
Caserecce al pesto di cicoria e cotto di Praga
Cannelloni al prosciutto con carciofi
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