1lbbox pastasuch as campanelle, casarecce, or cavatappi
1cup(6 oz) pancetta cut into ¼-inch cubes, or 6 to 8 slices bacon, chopped
1¾lbs(5 cups) baby zucchini and pattypan squash cut into 1-inch pieces
¼cupflat-leaf parsleychopped
1tablespoonlemon zest
1tablespoonfresh lemon juice
¾teaspoonkosher salt
½teaspoonground black pepper
Instructions
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.
Serve warm or at room temperature.
Notes
A great smokey-flavored pasta with squash! Can substitute pancetta with bacon.