Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 Red onion - minced

  3. 6 oz 170g Pancetta - diced

  4. 1 oz 28g Zucchini - halved lengthwise (small) cut crosswise into 1/4-inch thick slices Salt and pepper

  5. 1 Cherry tomatoes - halved

  6. 1 tablespoon 15ml Minced garlic

  7. 1/2 lb 227g / 8oz Penne - cooked and drained

  8. 4 oz 113g Goat cheese

  9. 2 tablespoons 30ml Minced fresh basil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Yield: 2 servings Original Title: Penne With Pancetta, Zucchini, And Cherry Tomatoes Topped With Crumbled Goat Cheese MONDAY TO FRIDAY PASTA SHOW #PS6517 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved


Send feedback