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Penne with Pancetta and Vegetables Toppe




Source of Recipe


chef2chef






List of Ingredients



• 1/4 cup olive oil
  
• 1 red onion, minced
  
• 1 tablespoon minced garlic
  
• 6 ounces pancetta, diced
  
• 1 small zucchini, halved lengthwise and cut crosswise into 1/4-inch thick slices
  
• salt and pepper
  
• 1 pint cherry tomatoes, halved
  
• 1/2 pound dry penne, cooked and drained
  
• 4 ounces goat cheese
  
• 2 tablespoons minced fresh basil
  






Instructions



1. In a large skillet set over moderate heat cook the onion and garlic in the olive oil, stirring occasionally, for 3 minutes, or until softened.
   
2. 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.
   
3. 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.