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Squid and zucchini pasta: the recipe for an easy and tasty first course of fish

Squid and zucchini pasta: the recipe for an easy and tasty first course of fish


Extra virgin olive oil

The squid and zucchini pasta it’s a primo easy and tasty seafood. A simple and refined summer recipe at the same time, perfect for a family lunch or one fish dinner with friends. The squid, once cleaned and cut into rings, are lightly seared in a pan with a base of garlic and oil, so as to remain very tender, and then combined with zucchini and cherry tomatoes. The addition of parsley will give the dish a pleasant freshness and fragrance. The result is a appetizing seasoning and fragrant, ideal to welcome a good pasta cooked al dente. We have chosen egg tagliatelle, but you can replace them with a long or short dry pasta: trofie, casarecce, spaghetti, bavette or any other format available at home.

The savory taste of squid blends perfectly with the delicate one of zucchini, for a preparation that will conquer even the most demanding guest. If you love spicy flavors, you can add some garlic and oil to the sauté chili pepper fresh or dried; for a pleasant salty touch, you can sprinkle the dish with a little bottarga grated. To give the dish a greater creaminess, however, you can cook the zucchini separately, blend them until they are reduced to a puree and then add them to the rest of the sauce.

You can prepare the squid and vegetable sauce in advance, and then cook the pasta at the moment: in this way you will speed up the preparation. For an optimal result, it is important that the squid are very fresh: they must have an intense scent of the sea and have a bright and lively color. If you are concerned about their cleanliness, just follow our simple instructions.

Find out how to prepare calamari and zucchini pasta by following the step by step procedure and advice. Also try the paccheri with squid, cherry tomatoes and olives and the squid and artichoke pasta.

How to prepare calamari and zucchini pasta

Pour a drizzle of extra virgin olive oil into a pan 1.

Add a clove of garlic and brown gently 2.

Clean and cut the squid into rings. Add them to the sauté 3.

Brown over medium heat for a few minutes 4.

Pour in the white wine 5 and let it fade.

Add the diced zucchini and the sliced ​​cherry tomatoes 6.

Season with a pinch of salt and a sprinkle of pepper 7.

Cook for 10 minutes over low heat 8.

Boil the pasta in boiling and lightly salted water, then drain it al dente and pour it into the pan with the sauce 9.

Perfume with parsley, finely chopped 10.

Saute for a few minutes over high heat, until the sauce is well blended 11.

Plate up and serve immediately 12.


It is advisable to prepare the calamari and zucchini pasta, and enjoy it hot at the moment. Alternatively, you can keep it in the refrigerator, in a special airtight container, for a maximum of 1 day.

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