Zucchini cream and speck pasta

By the GetYourMacros team · 31 August 2026

A velvety zucchini cream coats the pasta, topped with crispy speck and fresh basil.

• Time 20 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 80 g Pasta
• 200 g Zucchini
• 40 g Speck
• 5 ml Extra virgin olive oil
• Fresh basil to taste
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Slice the zucchini into rounds and sauté them in a pan with the garlic and half the oil for 8-10 minutes until tender.
3. Transfer the zucchini to a blender with the fresh basil and a splash of cooking water; blend until smooth and creamy.
4. In the same pan, sear the speck strips over medium-high heat for 2-3 minutes until they become crispy.
5. Cook the pasta until al dente, then drain it, reserving a small cup of the starchy water.
6. Toss the pasta in the pan with the zucchini cream and the remaining oil, adding cooking water if needed for creaminess.
7. Serve immediately, topped with the crispy speck strips.

Tips

• For an even leaner version, swap the speck for bresaola strips toasted in a dry pan.
• Blend a few almonds with the zucchini for extra texture and a nutty flavour.

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