<%@LANGUAGE="JAVASCRIPT" CODEPAGE="65001"%> Italian cooking recipe: Spaghetti with Zucchine

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¾ lb (300 grams) small firm zucchine, diced 

8 Tbsp (1 wine glass) extra virgin olive oil

1 large clove of garlic, cut into slivers

1-2 Tbsp minced flat-leaf parsley

Salt & pepper

Grated parmigiano

1 lb spaghetti


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Spaghetti con Zucchine

The mild climate in the Cinque Terre means it is not only great for walking, but has a long growing season, too. A light Ligurian olive oil is used as a main ingredient in this dish, perfectly coating the pasta to slippery perfection, raising the status of the humble zucchine to new heights.


Sauté the garlic in the oil until it is soft. Add the zucchine and some salt and cook over a medium-high flame until the zucchine is browned and soft. Mix in the parsley. Toss for a moment in the pan with the spaghetti cooked al dente. Top with grated parmigiano and freshly ground black pepper. Serves 4-6.

Drink a crisp white wine from the Cinque Terre, and imagine yourself on a white-washed terrace overlooking the Mediterranean. Buon appetito!