Ingredients for 4 people:

• 375 g of Moro buckwheat penne
• 100 g of Tropea onion
• 600 g of zucchini
• 160 g of lean speck
• 60 g of grated Parmigiano Reggiano
• 2 tablespoons of extra virgin olive oil
• Coarse salt, to taste

Preparation:

Wash and trim the zucchini, remove the ends, and cut them into slices. Finely chop the onion and sauté it for a few minutes with 1 tablespoon of extra virgin olive oil. Add the zucchini and cook for 7 minutes. Then add the thinly sliced speck and continue cooking for another three minutes. Meanwhile, bring a pot of water to a boil, salt it, and add the buckwheat penne, which will cook in 7 minutes. Drain them well and toss them in the pan with the zucchini. Sprinkle with grated Parmigiano Reggiano and serve.