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Arsenio Sunday: Pasta Zucchini

In the time it takes to cook spaghetti, prepare this delicious #zucchinipasta ennobled and upgraded by our monocultivar Leccino Extra Virgin Olive Oil.


  • Basil

  • Zucchini

  • Soft goat’s cheese

  • Milk

  • Spaghetti

  • Salt and pepper

  • Garlic

  • Di Leccino Extra Virgin Olive Oil


  1. While the water is boiling for the pasta, peel a couple of garlic cloves and slice finely.

  2. Cut the courgettes into thin rounds.

  3. Heat some olive oil and saute the garlic until aromatic.

  4. In a bowl lengthen a dollop of soft goat’s cheese with some milk and beat to form a liquid paste.

  5. Add the courgette to the frying pan and some hand-ripped fresh basil.

  6. Put the drained spaghetti into the pan with a little of the cooking water.

  7. Add the cheese paste and toss until the pasta is coated.

  8. Serve with a twist of pepper, more fresh basil and a trickle of Di Leccino EVOO

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