A hearty pasta dish featuring whole wheat fusilli tossed with tender zucchini, savoury diced ham, and sweet red onions, all coated in a rich, tangy sauce infused with balsamic vinegar, soy sauce, and paprika. Finished with a generous sprinkle of grated Grana Padano.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
3Red onion
4Zucchini
3 cloveGarlic
50 gGrana padano
30 mlSoy sauce
30 mlBalsamic vinegar
5 mlBlack pepper
10 mlPaprika edelsüßPeel and finely dice the 3 red onion. Trim and cut the 4 zucchini into half-moons. Mince the 3 garlic. Grate the 50 g grana padano and set aside. Measure out the 30 ml soy sauce, 30 ml balsamic vinegar, 5 ml black pepper, and 10 ml paprika edelsüß.
500 gWhole wheat fusilli
5 mlSalt
120 mlPasta waterBring a large pot of generously salted water to a rolling boil. Add the 500 g whole wheat fusilli and cook according to package directions until al dente. Before draining, reserve 120 ml pasta water.
30 mlOlive oil3Red onionWhile the pasta cooks, heat 30 ml olive oil in a large skillet or deep pan over medium heat. Add the diced red onion and sauté for 5-7 minutes until softened and translucent.
4Zucchini
150 gHamAdd the half-moon zucchini to the skillet with the onions. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp. Stir in the 150 g ham and cook for another 2 minutes until heated through.
3 cloveGarlic10 mlPaprika edelsüß5 mlBlack pepper30 mlSoy sauce30 mlBalsamic vinegarAdd the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the 10 ml paprika edelsüß, 5 ml black pepper, 30 ml soy sauce, and 30 ml balsamic vinegar. Bring the sauce to a gentle simmer and cook for 2-3 minutes to allow the flavours to meld.
500 gWhole wheat fusilli120 mlPasta water5 mlSaltDrain the cooked whole wheat fusilli and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly. Add 60 ml pasta water to help create a glossy sauce, stirring continuously. Season with ½ tsp salt to taste.
50 gGrana padanoDivide the pasta among serving plates. Garnish each portion generously with 20 g of the grated grana padano.