This pasta with zucchini, pistachios, and mortadella is a delightful combination of creamy textures, savory flavors, and a touch of crunch. Quick and easy to prepare, it's perfect for a satisfying weekday meal or a casual dinner with friends.
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Tender zucchini adds moisture and freshness, while pistachios provide a delicious crunch and nutty flavor. Mortadella, a classic Italian cured meat, adds depth and a subtly smoky aroma that rounds out the dish beautifully. This pasta recipe is versatile, easy to customize, and ready in less than 30 minutes, making it a great choice when time is short but flavor is a priority.
For more quick and easy pasta recipes, check out also this Garlic Butter Parmesan Pasta, and this Shrimp & Broccoli Pasta.
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🧾 Ingredients
- Pasta (rigatoni or penne): Short, ridged pasta holds the sauce and ingredients perfectly. Rigatoni or penne is recommended.
- Zucchini: Fresh zucchini grated or finely diced adds moisture and a mild, delicate flavor.
- Mortadella: Italian cured meat with a mild, savory taste. Diced mortadella adds richness and depth to the pasta. Buy the Mortadella block instead of slices, to dice it yourself for better texture.
- Pistachios: Shelled, unsalted or lightly salted pistachios bring crunch and a subtle sweetness that pairs well with zucchini and Mortadella.
- Garlic: Adds aroma and enhances overall flavor.
- Shallots or onion: Finely chopped shallots or onion provide sweetness and balance.
🍳 Substitutions
- Pasta: You can substitute rigatoni or penne with fusilli, farfalle, or even spaghetti.
- Mortadella: Ham or cooked prosciutto are good alternatives.
- Pistachios: Almonds, walnuts, or pine nuts work well if pistachios are unavailable.
- Zucchini: Yellow squash or eggplant can also be used.
- Parmesan cheese: Pecorino Romano or Grana Padano can replace Parmesan.
🥣 Variations
- Creamy Variation: Stir in a tablespoon of cream or ricotta cheese for a creamier sauce.
- Spicy Version: Add crushed red pepper flakes for some heat.
- Vegetarian Option: Skip mortadella and add mushrooms for a vegetarian-friendly dish.
- Vegan Version: Omit cheese and mortadella, replace cheese with nutritional yeast, and use vegan-friendly pasta.
🍽 Serving Suggestions
Serve Pasta with Zucchini, Pistachios, and Mortadella warm, garnished with extra fresh basil, grated Parmesan, and a drizzle of olive oil. It pairs wonderfully with a crisp green salad, garlic bread, or crusty Italian bread. For a full Italian dining experience, consider pairing it with a refreshing white wine like Pinot Grigio or Sauvignon Blanc.
❄️ Storage & Reheating
Store leftover pasta with zucchini, pistachios, and mortadella in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as zucchini can become watery when thawed. To reheat, place pasta in a skillet over medium heat with a splash of water or olive oil and gently stir until heated through. Alternatively, reheat in the microwave for 1-2 minutes, stirring halfway through.
💭 Recipe FAQs
Absolutely! The flavors are mild and kid-friendly.
Yes, gluten-free pasta works well in this recipe.
Mortadella is cured and cooked, so it's safe to consume straight from the packaging.
It tastes best warm or at room temperature, but it can be served cold as a pasta salad.
⭐ Top tip
To achieve the best texture, sauté zucchini quickly over medium-high heat until just softened. Overcooking zucchini can lead to a mushy dish, so aim for lightly golden edges for the perfect bite.
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📖 RECIPE
Ingredients
Method
- Cook pasta in boiling salted water until al dente.
- While pasta cooks, heat olive oil in a skillet over medium-high heat. Add zucchini, cooking until slightly tender, about 3-4 minutes.
- Add diced mortadella, cook for an additional 2 minutes until lightly browned. (You can also add mortadella as a final step without browning, for a sweeter and fresher taste.)
- Drain pasta, reserving a little cooking water. Add pasta to skillet with zucchini and mortadella.
- Toss gently, add pistachios, Parmesan, and a splash of reserved water to combine.
- Season with salt and pepper, garnish with fresh basil, and serve immediately
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- If you prefer a creamier texture, add a spoonful of ricotta cheese or a splash of cream.
- For a vegetarian version, omit mortadella.
- Gluten-free pasta is a suitable alternative for those with dietary restrictions.
- The dish tastes best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently with a bit of olive oil or water.
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Aurora says
How did I not know about this combo before?? Seriously. Never thought about Mortadela in pasta but it was yummy!
Jessica Montanelli says
lol thanks! I'm glad you liked it.