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  • Writer's pictureRosangela Atte

Pata Shells With Zucchini, Heirloom Tomatoes, Prosciutto Cotto And White Wine

Updated: Feb 10

This is the tastiest pasta recipe I've created this summer!

So fresh, delicious, and soooo flavorful!!

It's the perfect summer pasta, full of zucchini and fresh tomatoes.

Make it and let me know what you think! Buon Appetito Amici!


•300 g pasta shells or any short, fun pasta

•800 g yellow and green zucchini

•500 g ripe heirloom tomatoes

•200 g prosciutto cotto

•1 shallot

•2 garlic cloves

•1 cup white wine

•1 cup heavy cream

•1/4 cup EVOO


•1/2 tsp chili flakes (optional)

•Salt to taste


  1. Place a pot of water on the stove for your pasta.

Fry the minced shallot and garlic in the EVOO until golden. Add the diced prosciutto cotto and cook for a few minutes. Add the sliced zucchini and tomatoes with some salt. Cook for a few minutes.

Add chili pepper and stir. Cook for another few minutes and add the white wine. Once the alcohol has evaporated, add the cream, basil, and stir. When the water boils, add salt and pasta to the water. Once pasta is almost al dente, add to the sauce and finish cooking it in the sauce. Once pasta is al dente take off the heat. Grate Parmigiano Reggiano, add fresh basil, and serve! Buon Appetito Amici!

watch the how-to video here





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