DIRECTIONS:
Bring a large pot of salted water to boil.
For the sauce: sauté the chopped onion with a little olive oil in a saucepan, cook on medium heat for 2-3 minutes. Add the zucchini, carrots and speck. Add salt and pepper to taste. Sauté for about 10 minutes on low heat, if needed add half a cup of water.
Meanwhile, add the pasta to the boiling water and cook until al dente (still firm but just cooked through).
Drain the pasta then, transfer it into the saucepan with the sauce. Return saucepan to the stove over medium heat. Toss the pasta with the sauce until the sauce coats the pasta.
Serve immediately. Garnish with grated Grana Padano cheese.
Tip: to make the sauce creamier, add light cooking cream at the end.
Ingredients: (4 Servings)
14 oz. FARFALLE PASTA
2 medium zucchinis, finely chopped
2 medium carrots, finely chopped
3.5 oz. cubed speck (alternative smoked diced bacon)
½ red onion
Grated Grana Padano cheese (alternative Parmesan cheese)
EXTRA VIRGIN OLIVE OIL
Salt
Pepper
