Squash and Pancetta Pasta
Use baby squash and smokey Italian bacon for a sophisticated take on pasta salad.
squash and pancetta pasta
such as campanelle, casarecce, or cavatappi
(6 oz) pancetta
cut into ¼-inch cubes, or 6 to 8 slices bacon, chopped
(5 cups) baby zucchini and pattypan squash cut into 1-inch pieces
fresh lemon juice
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.
A great smokey-flavored pasta with squash! Can substitute pancetta with bacon.