Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
2 servings

Ingredients
  • 1/4 cup olive oil
  • 1 red onion, minced
  • 6 ounces Pancetta, diced
  • 1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
  • Salt and pepper
  • 1 pint (16 ounces) cherry tomatoes, halved
  • 1 tablespoon minced garlic
  • 1/2 pound penne, cooked and drained
  • 4 ounces (about 1 cup) goat cheese
  • 2 tablespoons minced fresh basil
Directions
  • In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.


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