Squash and Pancetta Pasta
Use baby squash and smoky Italian bacon for a sophisticated take on pasta salad. Serve as a side dish or light main dish.
Prep Time:
30 mins
Total Time:
40 mins
Servings:
Makes 12 to 14 servings.
Ingredients
-
1 1- lb box pasta, such as campanelle, casarecce or cavatappi
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6 oz (1 cup) pancetta cut into 1/4-inch cubes, or 6 to 8 slices bacon, chopped
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1-3/4 lbs (5 cups) baby zucchini and pattypan squash cut into 1-inch pieces
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1/4 cup chopped flat-leaf parsley
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1 Tbsp lemon zest
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1 Tbsp fresh lemon juice
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3/4 tsp kosher salt
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1/2 tsp ground black pepper
Directions
1.
Cook pasta according to package directions. Drain and rinse; transfer to a large serving bowl.
2.
In a large nonstick skillet over medium heat, cook pancetta until fat is rendered and pancetta is crisp, about 8 to 10 min. Remove pancetta, reserving fat in pan.
3.
Add zucchini and squash to pan and cook, stirring occasionally, until golden brown in parts and cooked through, 5 to 6 min.
4.
Toss pasta with vegetables, pancetta, parsley, lemon zest and juice. Season with salt and pepper. Makes 12 to 14 servings.
Nutrition information
Calories 190, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 9 mg, Sodium 356 mg, Carbohydrate 28 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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