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Onion Zucchini Pasta
22 Nov 2012


Onion Zucchini Pasta | Snap a Bite

Did I mention I go coocoo for pasta? And since my boyfriend is also a fellow enthusiast, that’s not going to change any time soon. So strap in.

Since variety is the spice of life, we still thought we'd try something different from the usual bolognese ("red sauce"), mac 'n cheese and lasagna triumvirate. We might have to keep this one off the records. The roasted zucchini particles per square inch ratio in this dish exceeds all official recommendations. For a week day, this is us living on the wild side.

Onion Zucchini Pasta | Snap a Bite

This is a one pan vitamenergy grab that you can throw together quickly. The hard cheese and lardons give it a naturally salty flavor, while the zucchini ensures you shouldn’t feel too bad about the fastness of this food.

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Onion Zucchini Pasta

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 2-3 servings


 show US units 
2 zucchini(s) (diced)
4 onion(s) (diced)
100 gr lardon
4 tablespoon(s) of olive oil
1 dl water
1/2 dl white wine
300 gr capellini
30 gr pecorino (grated)


Heat the oil in a large skillet.
Add the zucchini.
Stir regularly until golden brown and soft.
Once ready, set aside.

In the same skillet, add the water, wine and onions.
Cover the skillet.
Simmer over low heat for 15 minutes until soft.

In the meantime, start boiling your pasta according to the instructions on the package.

Remove the lid.
Raise the heat.
Add the lardon until ready.
Add the zucchini, season and toss a few times.

Mix the pasta and the vegetables.
Top with grated pecorino.


adapted from Spaghetti Sauces: Authentic Italian Recipes from Biba Caggiano


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