Pasta With Zucchini Recipe - Cooking Index
This dish is not supposed to save you from the neighbors who will leave that 18-pound zucchini on your porch. You will not need that much for this recipe.
Cuisine: Italian1/2 cup | 73g / 2.6oz | Coarsely chopped pancetta - see * note |
1/4 cup | 59ml | Olive oil |
3 | Garlic cloves - chopped fine | |
1 1/2 lbs | 681g / 24oz | Zucchini - cut julienne and drained well |
1/2 cup | 118ml | Whipping cream |
1/3 cup | 48g / 1.7oz | Freshly grated parmesan cheese |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 lb | 454g / 16oz | Dry pasta - penne preferred |
* Note: American bacon will work, but the flavor is very different.
Heat a large frying pan and saute the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside.
Add the olive oil to the pan and saute the garlic for just a moment. Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy. Add the cream and stir.
Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste. This recipe serves 6 as a dinner course or 8 as a pasta course.
Source:
Jeff Smith
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