Garganelli with asparagus and zucchini ragout

Name: Garganelli with asparagus and zucchini ragout
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Egg Garganelli pasta 9 oz; Asparagus 0.9 lb; Zucchini 1.4 cups; Shallot 1.1 oz; Smoked pancetta 3.5 oz; Extra virgin olive oil 2 tbsp; Thyme to taste; Vegetable broth ¼ cup; Fine salt to taste; Black pepper to taste

it br de fr es nl

412

Calories per serving

Energy Kcal 412
Carbohydrates g 53.1
of which sugars g 5.2
Protein g 15.7
Fats g 15.2
of which saturated fat g 3.57
Fiber g 4.6
Cholesterol mg 75
Sodium mg 679

Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Garganelli pasta is such a treat from Emilia-Romagna. Really, it shows off what makes Italian pasta dishes so good. This shape has a ridged, tube-like look, kinda like penne but rolled by hand—perfect for catching all the tasty bits from a hearty asparagus ragu and zucchini ragu.

Folks in Emilia-Romagna love cooking with fresh stuff like asparagus and zucchini in spring. And you know what? These veggies are all over local markets. Crisp pancetta adds a salty pop, and the tender veggies bring everything together—seriously good. It’s the kind of spring vegetable pasta that’s both light and satisfying, especially when the sauce soaks right into the grooves of the pasta.

The combo of warm egg noodles, fresh vegetables, and a sprinkle of grated Parmesan just works. Really, it does. Makes it a fun pick for anyone who loves a homemade pasta experience.

And look, you don’t have to stick with just garganelli. Sometimes people swap in penne or even rigatoni if they can’t get the real deal. It’s still a super tasty vegetarian pasta recipe. What makes this dish stand out is how it balances the creamy cheese, the moist vegetables, and the golden bits of pancetta. All wrapped up in a sauce that’s not too heavy but still really flavorful.

This dish fits just as well at a relaxed family lunch as it does at a weekend dinner with friends. For sure. In Emilia-Romagna, they’re big on using what’s fresh and in season, making the recipe feel like a celebration of what’s growing right now.

Even without meat, this pasta with asparagus and zucchini is rich and feels special, especially with extra Parmesan on top. For anyone into trying something from the north of Italy that’s both comforting and a bit original, this is one of those seasonal pasta recipes that just feels right. Whether you’re enjoying it inside or out in the sunshine, it’s a dish that brings a taste of Italy to your table, making every meal feel like a special occasion.

INGREDIENTS: Egg Garganelli pasta 9 oz (250 g); Asparagus 0.9 lb (400 g); Zucchini 1.4 cups (160 g); Shallot 1.1 oz (30 g); Smoked pancetta 3.5 oz (100 g); Extra virgin olive oil 2 tbsp (30 g); Thyme to taste; Vegetable broth ¼ cup (60 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Garganelli with asparagus and zucchini ragout

To prepare the garganelli with asparagus and zucchini ragout, start by making the vegetable broth. Continue cleaning the asparagus with a potato peeler – remove the white part with a knife to even them 1 and then use the vegetable peeler to remove the outer part of the stalk, which is more fibrous 2, finally cut them into slices and leave the tips whole 3.

Proceed by washing the zucchini, trim it and cut it into cubes 4. Then chop the thyme 5. Finally, finely chop the shallot, then cook the vegetable ragout 6.

In a large pan, pour the oil 7 and sauté the shallot over low heat 8, then add the zucchini, and let cook for about 5 minutes 9.

Add the asparagus 10, chopped thyme 11, and adjust with salt and pepper. Then pour the broth and let it cook for 20 minutes on low heat 12.

Meanwhile, dice the bacon 13 and place it in a pan to sauté over medium heat: stir occasionally until it becomes golden and crispy 14. Then turn off the heat, drain the excess fat from the bacon. 15

Pour the crispy bacon, without the excess fat, into the pan with the now cooked asparagus and zucchini 16. Now cook the garganelli in plenty of salted water to taste 17, drain them al dente (make sure to save 100 g of cooking water) and pour them into the vegetable ragout 18.

Pour the 100 g of cooking water 19, add a grind of black pepper 20 and toss for a few seconds, mixing well. Serve the garganelli with asparagus and zucchini ragout hot 21.