Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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.
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