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Pasta With Zucchini

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: Italian
Type: Meat, Pasta
Serves: 6 people

Recipe Ingredients

1/2 cup 73g / 2.6ozCoarsely chopped pancetta - see * note
1/4 cup 59mlOlive oil
3   Garlic cloves - chopped fine
1 1/2 lbs 681g / 24ozZucchini - cut julienne and drained well
1/2 cup 118mlWhipping cream
1/3 cup 48g / 1.7ozFreshly grated parmesan cheese
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozDry pasta - penne preferred

Recipe Instructions

* 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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