Courgette and Mortadella Pasta with Grana Padano

This is a simple, very Italian early summer pasta that works perfectly for June, when courgettes are at their best and lighter pasta dishes start to feel more appealing. The combination of soft courgettes, delicate mortadella and Grana Padano is comforting without being heavy, making it ideal for a seasonal recipe collection.

Author

Agostino Fraschetta

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Category

Lunch

Cuisine

Italian

Ingredients

• 320g pasta
• 140g mortadella
• 80g Grana Padano, grated
• 3 medium courgettes
• 2 tbsp extra virgin olive oil
• 1 small shallot or onion
• black pepper
• salt

Directions

1. Wash the courgettes and slice them thinly.
2. Finely chop the shallot or onion.
3. Heat the extra virgin olive oil in a large pan.
4. Cook the shallot gently until soft.
5. Add the courgettes and cook until tender and lightly golden.
6. Season with a little salt and black pepper.
7. Cut the mortadella into strips and add it to the pan for the last couple of minutes.
8. Meanwhile, cook the pasta in salted boiling water until al dente.
9. Reserve a little pasta water, then drain the pasta.
10. Add the pasta to the pan with the courgettes and mortadella.
11. Stir in the Grana Padano with a splash of pasta water to bring everything together.
12. Serve immediately with extra Grana Padano on top.