Recipe courtesy of Michele Urvater

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

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. 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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