main dishes sardinian

Penne with Zucchini and Pecorino

Bronze-cut penne tossed with zucchini, white onion, olive oil, black pepper, and grated Sardinian pecorino.

Vegetarian Nut-Free
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Prep 15 min
Cook 20 min
Total 35 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Vegetables

Finish

Cooking

Seasoning

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Instructions

  1. Trim the zucchini and slice them into rounds that are not too thin.

  2. Finely chop the onion. Bring a large pot of salted water to a boil for the pasta.

  3. Warm 3 tablespoons of olive oil in a wide low pan. Add the onion and cook until pale gold.

  4. Add the zucchini, season lightly with salt and pepper, cover, and cook over very low heat for 5 to 7 minutes.

  5. Cook the penne until al dente. Reserve a cup of pasta water before draining.

  6. Tip the pasta into the zucchini pan and toss for a few minutes, adding pasta water as needed.

  7. Finish with the remaining olive oil and a generous shower of grated pecorino.

Storage & Meal Prep

Best served immediately. Reheat gently with a splash of water so the pecorino loosens again.

Variations

  • With Mint: Add torn mint at the end if the zucchini are very sweet.
  • Less Cheese: Use 80 g pecorino for a lighter plate and keep extra pasta water for gloss.
  • With Short Pasta: Rigatoni or mezze penne work if they are bronze-cut and hold the oil.

FAQ

Should the zucchini be browned?

Only lightly. I cook them gently under a lid so they stay soft and sweet.

Can I use parmesan instead of pecorino?

Yes, but pecorino gives the sharper Sardinian finish.

Why save pasta water?

The starch helps the oil and cheese coat the penne without making the dish greasy.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Pecorino Romano
150 g
Vegetables
Zucchini
784 g
Onion (Yellow/White)
110 g
Grains & Bread
Dried Pasta (Small)
500 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Black Pepper
1 g

Per Serving

773kcalCalories
31gProtein
104gCarbs
26gFat
7gFiber
Sodium
475mg21% DV
Potassium
868mg18% DV
Calcium
509mg39% DV
Iron
2.8mg16% DV
Magnesium
120mg29% DV
Vitamin C
37.1mg41% DV
Vitamin A
110µg12% DV
Vitamin K
17.9µg15% DV
Folate
79µg20% DV
Dried Pasta (Small)
Zucchini
Onion (Yellow/White)
Pecorino Romano
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Penne with Zucchini and Pecorino belongs on the Sardinian home table. I build it around bronze-cut penne, zucchini, and white onion.

I trim the zucchini and slice them into rounds that are not too thin. I finely chop the onion. I bring a large pot of salted water to a boil for the pasta.

I tip the pasta into the zucchini pan and toss for a few minutes, adding pasta water as needed. I finish with the remaining olive oil and a generous shower of grated pecorino. I serve it as soon as the texture is right.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide