Summery, fresh, nutty – pasta with a kick
Tender strozzapreti are combined with grilled zucchini, roasted almonds and a fine lemon zest. The result: a vegetarian summer dish that is light but aromatic on the tongue. The perfect balance of roasted aromas, fresh acidity and Mediterranean herbs invites you to enjoy a glass of Lugana DOC.
Ideal wine pairing: Lugana DOC (Veneto or Lombardy, Italy)
A well-chilled Lugana DOC is the perfect accompaniment to this dish. The mineral structure and fine acidity of the wine harmonize wonderfully with the light lemon note of the pasta and the roasted almonds. At the same time, the Lugana has a subtle creaminess that picks up on the nutty element and softly envelops the grilled zucchini. Its freshness and elegance allow the dish to shine without overpowering it – a precise, southern-inspired pairing.
Further wine recommendations:
1st Vermentino di Sardegna DOC (Sardinia, Italy)
With its salty, herbal and spicy notes, Vermentino is an excellent partner to grilled vegetables. The crisp freshness and slight bitterness on the finish reflect the roasted flavors of the zucchini, while the citrus notes and fine minerality flatter the lemon zest of the dish. Perfect for a Mediterranean summer meal.
2. Soave Classico DOC (Veneto, Italy)
The floral and almond-like aromas of a good Soave Classico go perfectly with the roasted nutty notes of the almonds in the dish. Its subtle fruitiness supports the zucchinis, while the cool structure and moderate alcohol content provide a refreshing balance to summer pasta.
3. albariño (Rías Baixas DO, Spain)
The Spanish albariño with its lively aromas of lime, white peach and a salty breeze is an excellent contrast to warm, grilled zucchinis. The wine brings drive and freshness to the combination, while its fine acidity further enhances the lemon flavor.
4. Sauvignon Blanc (Südsteiermark DAC, Austria)
Herbaceous, citrus-fresh and vibrant on the palate: a Sauvignon Blanc from southern Styria brings excitement to the dish. The aromas of gooseberry and green apple complement the zucchini, while the fine, lively acidity goes perfectly with the freshness of lemon and pasta.
5th Côtes de Gascogne IGP (Gros Manseng/Colombard, France)
This often underestimated region produces light, aromatic white wines with fine fruit that are ideal for this summer dish. Tropical notes, citrus fruits and a lively acidity complement the roasted zucchini flavors and elegantly balance the almondy tones.
The recipe:
Strozzapreti mit gegrillter Zucchini, Mandeln & Zitronenabrieb
Cooking utensils
- 1 Grillpfanne oder Kontaktgrill
- 1 Zitronenreibe
- 1 Topf
- 1 Sieb
- 1 Große Servierschüssel
Ingredients
Pasta & Gemüse:
- 200 g Strozzapreti
- 1 mittelgroße Zucchini
- 1 Bio-Zitrone Abrieb
Nüsse & Käse:
- 30 g Mandeln grob gehackt
- 30 g Parmigiano Reggiano frisch gerieben
Würze & Öl:
- 3 EL Olivenöl plus etwas mehr zum Grillen
- Salz schwarzer Pfeffer
- Frischer Thymian oder Basilikum zum Garnieren optional
Preparation
Vorbereitung:
- Zucchini längs in dünne Scheiben schneiden und mit etwas Olivenöl einpinseln.
- Mandeln in einer Pfanne ohne Fett goldbraun rösten.
Pasta & Grill:
- Strozzapreti nach Packungsangabe in Salzwasser al dente kochen.
- Zucchinischeiben auf dem Grill oder in der Grillpfanne beidseitig grillen, bis sie Streifen und Röstaromen entwickeln.
Finalisieren:
- Pasta abgießen, mit Zitronenabrieb, Olivenöl, Mandeln und gegrillter Zucchini vermengen.
- Mit Salz und Pfeffer abschmecken, mit Parmesan bestreuen und Kräutern garnieren.
Empfohlene Beilagen
- Knuspriges Ciabatta mit Zitronenöl
- Kleiner Rucola-Salat mit Balsamico
- Fruchtige Bruschetta mit Tomaten und Pfirsich
