Pasta with Zucchini
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pancetta
coarsely chopped |
*
|
| ¼ | cup |
olive oil
|
|
| 3 | each |
garlic cloves
chopped fine |
|
| 1 ½ | pounds |
zucchini
cut julienne,, and drained well |
|
| ½ | cup |
heavy whipping cream
|
|
| ⅓ | cup |
Parmesan cheese
freshly grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 1 | pound |
pasta
dry, penne preferred |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pancetta
coarsely chopped |
*
|
| 59 | ml |
olive oil
|
|
| 3 | each |
garlic cloves
chopped fine |
|
| 680.4 | g |
zucchini
cut julienne,, and drained well |
|
| 118 | ml |
heavy whipping cream
|
|
| 79 | ml |
Parmesan cheese
freshly grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh, to taste |
*
|
| 453.6 | g |
pasta
dry, penne preferred |
|
Directions
Heat a large frying pan and sauté 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 sauté the garlic for just a moment.
Add the well-drained zucchini and sauté 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.
