Pasta with Pancetta and Fresh Vegetables

Pasta with Pancetta and Fresh Vegetables
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  • 8 baby pattypan squashes, trimmed and sliced
  • ¼ cup finely grated Parmesan cheese, for serving (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 2 cups lightly packed baby arugula (about 2 oz.)
  • 8 ounces (1 1/4 cups) uncooked orzo
  • 1 small zucchini, thinly sliced
  • + 3 more ingredients
    • 1 (2 oz.) slice pancetta, finely diced
    • 1 pint yellow pear tomatoes, halved
    • 1 teaspoon kosher salt

Bring a large saucepan of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain in a colander and set aside. While pasta is cooking, melt 1 Tbsp. butter in a large skillet over medium heat. Add diced pancetta and cook, stirring, until crisp, about 6 minut...

View full recipe at My Recipes


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