Carrot and Zucchini Pasta

We had this dish for the first time 5 years ago in Bretagne, France. One of closest friend that lives in Venice showed us this simple, delicate and one of the best pasta dishes I have ever eaten. Back in the day I ate meat, this is made with ground meat. Now I turned it and it is perfect. Every time we make this pasta it takes us back to that day, the friends, the wine, the sea, the sunsent, the youth, everything was filled with warmth and love. Just perfect.



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  • 300 g whole wheat farfalle
  • 1 medium size onion
  • 4 carrots
  • 2 zucchinis
  • 2 table spoons of cloves
  • 4 table spoons of good quality extra virgin olive oil
  • 1 peperoncino
  • salt and pepper to taste
  • chop onion into square pieces

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Bring a pot of water with salt to boil over high heat. (Do this at the same time you make your sauce)

Warm a  large frying pan over medium-high heat. Add 2 tbsp. oil plus the chopped onion. Stir-fry 1 minute to release the fragrance. Until onion is transparent.

Grate the carrots add to pan cook for 4mins.

Cut the zucchinis into medium squares and add to the pan.

At the cloves the salt, peper and peperoncino (add as much as you want, for very hot add more).

Stir for 10 mins and add the rest of the oil 2 tbsp. turn to low heat

Once the water is boiling add the pasta. Let it cook for 7 mins, then drain and add to the pan with the sauce. Cook for another 6mins until pasta is aldente.

Let it cool down a little (I do not like to serve food super hot). Add Parmergiano di Reggiano on top after serving.

Enjoy with friends and family. Enjoy with love.

Have this dish with a strong body wine.






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