Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese

4.8(14)

by Food Network·published 2016-11-20

ItalianAppetizer

Servings

2 servings

Total time

—

Calories / serving

1251 kcal

Ingredients (10)

serves

1/4 cup olive oilolive-oil
1 red onion, mincedred-onion
6 ounces Pancetta, dicedpancetta
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick sliceszucchini
Salt and peppersalt-and-pepper
1 pint (16 ounces) cherry tomatoes, halvedcherry-tomato
1 tablespoon minced garlicgarlic
1/2 pound penne, cooked and drained
4 ounces (about 1 cup) goat cheesegoat-cheese
2 tablespoons minced fresh basilbasil

Instructions (1 steps)

01In 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.;

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Not rich — missing servings, total time, or calories.