Pasta Ruote With Sautèed Zucchini & Pancetta
I'm cooking this pasta this weekend and I am expecting a whoop of joy from my son as soon as he sees what's cooking in my saucepan. I like his habit of casually strolling in the kitchen and asking me what I am cooking while peeking inside the saucepan. He does this only when he likes the smell permeating the kitchen. He's crazy about the three ingredients in this dish. Pancetta (which I discourage him from eating too much), zucchini (which I push him to eat more) and parmigiano reggiano (which doesn't need prodding to be eaten).
He eats in school and the cafeteria serves them 3-course meals a day. Being a picky-eater, he doesn't eat everything served to them so he looks forward to a good dinner to compensate for his half lunch. And this dish is one of those that never fails to win his appetite.
This is a quick, easy and really delicious dish to whip up in no time. Just toast the zucchini & pancetta and off you go to have one of the best and simplest tasting pasta dishes. You won't be disappointed!
This is a quick, easy and really delicious dish to whip up in no time. Just toast the zucchini & pancetta and off you go to have one of the best and simplest tasting pasta dishes. You won't be disappointed!
Enjoy your Saturday!
Pasta Ruote With Sautèed Zucchini & Pancetta
Ingredients:Yields 2
- 200 g. pasta ruote (or any other kind of short pasta)
- 300 g. zucchini, round slices
- 100 g. pancetta (preferably afffumicata or smoked), diced
- Extra virgin olive oil (or olive oil)
- Salt
- Pepper
- Parmigiano reggiano (parmesan), shaved or grated
Directions:
- Bring a pot of water to a boil for the pasta.
- While waiting for the water to boil, sautè the zucchini in a saucepan with extra virgin olive oil. Toss them to avoid burning. Set them aside on a plate when they are golden brown.
- In the same saucepan, sautè the pancetta until crispy. Add the zucchini and mix them together for a couple of minutes. Turn off the fire.
- When the water for the pasta is boiling, add salt then the pasta. Cook the pasta according to the number of minutes. Drain the pasta when cooked but keep a little bit of the water you cooked the pasta with just in case the pasta is too dry.
- Add the cooked pasta in the saucepan with the zucchini & pancetta. Season with pepper and salt if still needed.
- Mix well. Drizzle with fresh extra virgin olive oil and sprinkle with parmigiano reggiano.
