Organic Whole Wheat Pennucce with Zucchini

Organic Whole Wheat Pennucce with Zucchini


Here is a way to use the glut of zucchini and other summer squash your garden has been producing. You can use fresh basil if you prefer it to thyme. Add it as a garnish just before serving. Pecorino Romano works as well as Parmesan.
The organic pasta has a pronounced wheat flavor.


1 tablespoon coarse sea salt

½ cup unsalted butter, softened

6 small zucchini, sliced into 1/4 inch rounds

1 shallot, thinly sliced

1 teaspoon fresh thyme leaves

1 package of Benedetto Cavalieri Whole Wheat Pennucce

Sea salt and freshly ground pepper

¾ cup freshly grated Parmesan Cheese.

Bring a large pot of water to boil. Add 1 tablespoon coarse sea salt.

In a medium skillet, melt ¼ cup of the butter over medium heat. Add the zucchini and sauté. After 2 minutes add the shallot. Stir occasionally, until tender-crisp, about 5 minutes. Sprinkle on the thyme and season with salt and pepper.

Meanwhile, add the pasta to salted boiling water. Give it a stir. Cook to package directions. Drain the pasta, not too well and arrange it on a warm platter.

Pour the zucchini mixture over the pasta. Add the remaining ¼ cup butter and the Parmesan cheese. Toss well.

Benedetto Cavalieri


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