Pasta with Zucchini, Pistachios, and Mortadella
Quick and flavorful, this pasta with zucchini, pistachios, and mortadella is perfect for an easy weekday dinner.
Servings: 2 people
Calories: 747kcal
Ingredients
- 6 oz Pasta (e.g., rigatoni, penne, fusilli)
- 1 medium Zucchini grated
- 3.5 oz Mortadella diced
- ¼ cup shelled Pistachios roughly chopped
- ¼ cup Parmesan cheese grated
- 2 tablespoons Olive Oil
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- 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
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.
Nutrition
Calories: 747kcal | Carbohydrates: 73g | Protein: 28g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 36mg | Sodium: 835mg | Potassium: 693mg | Fiber: 5g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 18mg | Calcium: 207mg | Iron: 3mg
