Farfalle with Zucchini, Speck and Butternut Squash
Italian pasta dish combining tender farfalle with roasted zucchini, butternut squash, and carrot, flavored with crispy speck and fresh thyme, finished with Parmigiano Reggiano. Quick weeknight dinner that balances vegetables and cured meat for full flavor.
Ingredients
- 11 oz farfalle, dried pastapappardelle1:1shape
wider noodles
- 11 tbsp butternut squash, peeled, cubed
- 5 ½ oz speck, slicedpancetta1:1pork
less smoked flavor
- 3 ½ oz Parmigiano Reggiano, for grating
- ½ onion, finely sliced
- 3 zucchini, medium, trimmed and cut into small pieces
- 1 carrot, peeled, cubed
- 1 fresh thyme, small sprig
- extra virgin olive oil, for cooking
- salt, to taste
Instructions
- 1
Arrange all ingredients on work surface.
- 2
Trim zucchini, wash, and cut into small pieces.
- 3
Peel butternut squash and carrot, cut into coarse irregular cubes.
- 4
Heat oil in non-stick skillet over medium heat, add finely sliced onion.
- 5
Sauté onion for a few minutes, stirring with wooden spoon, until softened.
- 6
Add squash, carrot, and zucchini to pan, cook for 10 minutes over medium heat, stirring occasionally.
- 7
Add thyme sprig and some slices of speck to pan, reduce heat, cook a few more minutes.
- 8
In separate pot, bring abundant salted water to boil for pasta.
- 9
Add farfalle to boiling water, cook until al dente, drain.
- 10
Combine pasta with vegetable and speck mixture on serving plate, toss to combine.
- 11
Top with remaining speck and Parmigiano Reggiano shavings.
Tips
Cut zucchini and squash into similar-sized pieces for even cooking.
Use wooden spoon when sautéing to prevent sticking in non-stick pan.
Stir vegetables occasionally during the 10-minute cooking time.
Reserve some whole speck slices for garnish instead of crumbling into sauce.
Good to Know
Leftovers keep refrigerated up to 2 days; reheat gently on stovetop with splash of water.
Vegetables can be cut and stored separately up to 1 day ahead; prepare sauce 2 hours before serving.
Serve immediately on warm plate with extra Parmigiano Reggiano and fresh thyme.
Common Mistakes
Do not overcook vegetables during initial sauté to avoid mushy texture in final dish.
Do not drain pasta too early to avoid starch being washed away before combining with sauce.
Do not add speck too early to avoid it becoming tough; add near end of cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
wider noodles
corkscrew catches sauce