Squash and Pancetta Pasta
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Use baby squash and smoky Italian bacon for a sophisticated take on pasta salad. Serve as a side dish or light main dish.
Ingredients
- 1 1- lb box pasta, such as campanelle, casarecce or cavatappi
- 6 oz (1 cup) pancetta cut into 1/4-inch cubes, or 6 to 8 slices bacon, chopped
- 1-3/4 lbs (5 cups) baby zucchini and pattypan squash cut into 1-inch pieces
- 1/4 cup chopped flat-leaf parsley
- 1 Tbsp lemon zest
- 1 Tbsp fresh lemon juice
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- Cook pasta according to package directions. Drain and rinse; transfer to a large serving bowl.
- In a large nonstick skillet over medium heat, cook pancetta until fat is rendered and pancetta is crisp, about 8 to 10 min. Remove pancetta, reserving fat in pan.
- Add zucchini and squash to pan and cook, stirring occasionally, until golden brown in parts and cooked through, 5 to 6 min.
- Toss pasta with vegetables, pancetta, parsley, lemon zest and juice. Season with salt and pepper. Makes 12 to 14 servings.
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