The zucchini in this season they are tender and sweet and combined with black olives et al fresh basil they transform a simple pasta dish into a special recipe for your lunches under an umbrella or al fresco in the garden.
This pasta can in fact be served hot or even at room temperature, indeed, the next day it is even better.

How to cook zucchini

For a super light version, cook them for a very short time in the steam to leave them crispy or on the plate.
We do however recommend the pan version. Cut them into cubes or slices not too thin and then pass them in a pan, or better in the wok, with a little chopped shallots and extra virgin olive oil.
Sauté them quickly because they don't have to soften too much and then season them with a pinch of salt and black pepper.
Complete with fresh basil in quantity and grated lemon zest, just a little bit to give perfume and an extra boost to the taste of courgettes.

The choice of pasta

We suggest fusilli because they are a very nice short pasta to bring to the table and less monotonous than the classic half sleeves or penne.
You can also use Sardinian gnocchi or orecchiette if you prefer a smaller size or always fun butterflies to bring to the table.
Instead, avoid long pasta because, as we always say, it is not good for the first cold.

Olives, basil and cheese

These are the ingredients that make this pasta special.
Be generous in adding basil because you have to feel it a lot and indeed, if you want, prepare a small portion of pesto to better mix the seasoning.
As for black olives, choose them not too bitter and pitted them. Green olives, on the other hand, do not go well both from the chromatic point of view because then there would be monotony of colors and from the point of view of taste.
Season the pasta, once it is warm, with a generous sprinkling of grated cheese such as salted ricotta or pecorino cheese. Cheeses should not melt too much with heat.
Feta is also very good if you love tasty Mediterranean dishes and in this case also add a pinch of oregano.

Recipe

The procedure is really very simple because you just need to season the pasta drained al dente with the cooked zucchini and then add a handful of black olives, fresh basil and raw extra virgin olive oil. Once warm, you can add the grated cheese.
Mix well and let the dish rest for a while before serving.
If you don't like cheeses, complete this pasta with avocado, seared prawns and lemon juice, or to add a touch of color, add a pinch of saffron to the cooking water or courgettes and to add a protein note, use cannellini beans.

And at the top other versions of the pasta with zucchini

If you like zucchini try this velvety!

Other Recipes you can read:

• Fried panzerotti recipe with crescenza and rocket – Italian cuisine ..

  A treat for an aperitif or a appetizers particularly greedy: i fried panzerotti with crescenza and rocket they are always irresistible. The type of filling makes them suitable ..

• Focaccia with confit cherry tomatoes, olives and rosemary: a Mediterranean ..

  This is a recipe that will take you on a journey through the flavors of traditional Italian, but with a touch ..

• Tile cake recipe with butter cream and dry biscuits – ..

  There Butter cream and dry biscuits it's a delicious cake, very easy to do. He's getting ready in layerslike a tiramisu, but dipped in coffee biscuits instead of ..