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
Save Recipe

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

  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.;
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Penne with Asparagus and Peppers

Penne with Mushroom Pesto

Pasta Shells with Broccoli, Feta and Olives

Orzo with Lamb, Olives and Feta

Grilled Zucchini Ribbon Salad