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Fresh pasta and Capicollo with zucchini, butter and fresh herbs

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800 g fresh, long pasta (or 450 g dried)
2 zucchinis (one yellow, one green for added colour) grated
8 slices hot Capicollo, cut into ribbons the same length as the pasta
60 ml white wine (or pasta cooking water)
30 ml grey shallot, minced (or onion)
30 g butter
Fresh basil leaves (to taste)
Fresh mint leaves (to taste)
Red pepper flakes (optional)


Prepare all ingredients.
Cook pasta al dente according to instructions.
In a pan over high heat, add butter and quickly sweat the shallots and zucchini.
Add capicollo ribbons and deglaze pan with white wine.
Remove from heat and add remaining herbs and butter.
Add the pasta and toss.
Serve immediately sprinkled with red pepper flakes.

Cooking tip: Prepare and cut all ingredients before cooking the pasta. That way you can finish the sauce and garnish while pasta cooks and you won’t have to manage pasta that’s overcooked, gets cold or sticks together. Fresh pasta takes no time at all to boil, so wait for the very last minute before cooking.

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