Lesson 21: Shrimp and Zucchini Pasta

Ciao a tutti!

I’m back from my incredible trip to Italy, where I had the pleasure of leading a series of amazing tours throughout my beautiful country.

On the 9th I’ll be sharing a delicious pasta recipe that I really enjoyed eating, especially during the many hot days while I was there.

This simple dish features shrimp and zucchini, perfect for warm weather. If shrimp isn't your preference or if you have an allergy, feel free to substitute with bacon. For a vegetarian option, you can easily replace the shrimp with sweet peas or fresh asparagus.

Check out the ingredients below if you'd like to cook along with me (for a dish serving 3 to 4 people):

• Penne pasta: 320 g ≈ 11.3 oz
• 3 medium size Zucchini - Finely chopped
• Shrimp, raw, deveined, tail on: 8 oz
• Fresh Garlic: 3 cloves - chopped
• Parsley: q.b. (to taste)
• Extra virgin olive oil: about 4 tablespoons
• Fine salt: q.b. (to taste)
• Black pepper: q.b. (to taste)

Please Note: you will need a blander.

Arrivederci! Francesca