Indulge in a mouthwatering dish of pancetta and zucchini orzo pasta. This easy-to-make recipe combines the savory taste of pancetta with the freshness of zucchini for a deliciously satisfying meal. Perfect for a cozy night in or a dinner party with friends.
Learn how to make Easy Pancetta and Zucchini Pasta! This simple recipe combines crispy pancetta and flavorful zucchini with pasta for a delicious meal. Follow the easy steps and enjoy a tasty dinner in no time!
In this Easy Pancetta and Zucchini Pasta recipe, you’ll need the following ingredients: orzo pasta, diced Pancetta, garlic cloves (grated or chopped), extra virgin olive oil, diced courgettes, diced medium onion, vegetable/chicken stock cube, salt, pepper, basil, grated parmesan (to serve), and chili flakes (to serve).
How to make it?
First, heat the olive oil in a big pan on medium-high heat. Add the chopped garlic and cook for one minute.
Next, dice the zucchinis and onion on a cutting board and put them in the pan. Cook for 5 minutes.
Add the orzo pasta and 800 ml of hot water with vegetable stock. Let it simmer for 10-15 minutes with the lid on, stirring sometimes.
While that’s cooking, put the pancetta in another pan and cook it until it turns brown and crispy. Stir it often so it cooks evenly. Set it aside for later.
After the pasta is done, season it with salt and pepper. Then, add basil and mix it all together.
Put the pasta into bowls and drizzle some olive oil on top. Add grated parmesan and a few chili flakes if you like it spicy. Finally, add the pancetta on top.
Serve it while it’s hot, and enjoy this tasty dish that’s perfect for using up summer zucchini. The salty pancetta makes it even more delicious!
Here are just a few reasons for why you’ll love this Easy Pancetta and Zucchini Pasta
There are so many reasons to love this Easy Pancetta and Zucchini Pasta recipe! Here are just a few:
The crispy pancetta and flavorful zucchini come together to create a tasty combination that will make your taste buds dance with delight.
Simple to Make:
This recipe is easy to follow, making it perfect for beginners in the kitchen. With a few basic steps, you’ll have a delicious meal ready in no time.
You can enjoy this pasta dish as a satisfying main course or serve it as a tasty side dish alongside your favorite protein.
Zucchini adds a dose of vitamins and minerals to the dish, making it a healthier choice. Plus, the whole family can enjoy it!
Feel free to add your own twist to the recipe by incorporating different herbs or spices that you love. Make it your own!
Recipe variations to explore
Once you’ve mastered the Easy Pancetta and Zucchini Pasta recipe, you can try some exciting variations to create different flavors. Here are some ideas to explore:
Creamy Delight: Add a splash of heavy cream or a dollop of cream cheese to the pasta while sautéing the zucchini. This will give the dish a rich and creamy texture.
Herb Infusion: Experiment with different herbs like thyme, rosemary, or oregano to enhance the pasta’s taste. Sprinkle the herbs on top or stir them in while cooking.
Veggie Twist: Include other colorful vegetables like cherry tomatoes, bell peppers, or spinach to add extra nutrients and vibrant colors to your pasta.
Lemon Zing: Squeeze some fresh lemon juice over the pasta just before serving to give it a zesty and refreshing twist.
Pesto Passion: Mix in a spoonful of basil pesto to the cooked pasta for an aromatic and flavorful variation.
Cheesy Burst: Add shredded mozzarella or creamy goat cheese to the pasta and let it melt for a cheesy delight.
Spicy Kick: If you enjoy a bit of heat, sprinkle red pepper flakes or chili powder over the pasta for a spicy kick.
Other easy recipes to inspire you
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Italian-Inspired Pancetta and Zucchini Pasta Dish
- 1 Skillet or frying pan, medium To cook the pancetta and sauté the zucchini.
- 1 Skillet or frying pan, small
- 1 Wooden spoon or spatula To stir and mix the ingredients while cooking.
- 1 Cutting board and knife To chop the pancetta and zucchini.
- 1 Grater To grate the Parmesan cheese.
- 1 Garlic press (optional) To mince garlic cloves, if using.
- 500 g orzo pasta
- 150 g diced Pancetta
- 3-4 garlic cloves grated or chopped
- 2-3 tbsp olive oil extra virgin
- 2 courgettes diced
- 1 medium onion diced
- 1 cube vegetable/chicken stock
- 100 g grated parmesan to serve
- chilli flakes to serve
- Heat the olive oil in a large skillet over medium-high heat, toss the garlic and fry for 1 minute.
- Dice your zucchinis and onion on a chopping board and add them to the pan. Cook for 5 minutes.
- Add orzo pasta and 800 ml hot water + vegetable stock. Simmer for 10-15 minutes with the lid on, stirring occasionally.
- In the meantime add pancetta to a pan and cook until browned and crunchy. Make sure to toss them for an uniform grilling. Set aside until used.
- Season with salt and pepper, then add your basil and stir to combine.
- Spoon into bowls and add a drizzle of olive oil, grated parmesan and some chilli flakes if desired. Finish by adding the pancetta on top. Serve while hot and enjoy.
- This recipe is a delicious way to use up summer zucchini, and the salty pancetta adds tons of flavor to the dish. Enjoy!
- You can use bacon instead of pancetta if you prefer.
- You can also add other vegetables to this dish, such as cherry tomatoes, bell peppers, or mushrooms.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
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