Summer Zucchini and Pancetta Pasta
I am taking full advantage of the Italian vegetables at my disposal and this recipe caught my eye because it is SIMPLE - zucchini, pancetta, garlic, and pasta! That’s it! If you like, you can build on it with cherry tomatoes, mozzarella cheese, and a handful of arugula, but by itself, it’s perfect. For a vegan version, I would leave out the pancetta and add a bit more garlic and maybe shallots?
I enjoyed the dish with a sprinkle of Parmesan cheese and a huge side salad. Perfect for a warm summer evening when you don’t want anything too heavy but you are hungry!
Recipe
11 oz (320 g) Trofie Pasta (or any shorter pasta such as penne)
1.5 lb (650 g) Zucchini
3.5 oz ( 100g) smoked pancetta
1 clove of garlic
.3 c (60 g) extra virgin olive oil
salt and pepper to taste
no 1
First, prep your ingredients. Cut the zucchini length-wise, then in half, and finally in small 1/2-inch pieces. Set aside. On a separate cutting board, slice the pancetta into small, 1/4 inch pieces and set it aside.
no 2
Add oil to a preheated pan. Place whole, peeled clove of garlic into the pan for 1 minute, then add the pancetta. Cook for 3-4 min, then add the zucchini. Sautee for 10 minutes, be careful to not allow them to brown!
no 3
While the zucchini is sauteeing, fill a pot with water for the pasta, add salt, and bring to a boil. It should taste like the sea, so go for it with the salt!
no 4
When the zucchini and pancetta are done, take off the heat and set aside. Take a few pieces of zucchini and pancetta out for garnish, if you like (or you can skip!) You will either place the zucchini and pancetta mixture in a blender or use a large bowl and an immersion blender. Add a few ladles of pasta water to the mixture and blend!
no 5
Return the zucchini and pancetta mixture to the pan, and when the pasta is done cooking, add pasta to the pan and mix together! It should be creamy and look delicious. If it is dry, add a bit of pasta water.
no 6
At this point, you can add a bit of parmesan cheese, or any additions such as a handful of arugula, cherry tomatoes, olives, or even ricotta cheese (leave out the parm for the last choice!)
