Pancetta and Zucchini Pasta Dish
Pancetta and zucchini pasta is a delicious Italian dish made with crispy pancetta, sautéed zucchini, garlic, and red pepper flakes tossed with spaghetti or other pasta. This easy-to-make recipe is perfect for a quick weeknight dinner and is packed with savory flavors that will leave you wanting more.
Servings: 4
Calories: 850kcal
Equipment
- 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.
Ingredients
- 500 g orzo pasta
- 150 g diced Pancetta
- 4 garlic cloves grated or chopped
- 3 tablespoon olive oil extra virgin
- 2 zucchini diced
- 1 medium onion diced
- 1 cube vegetable stock or chicken
- salt
- pepper
- basil
- 100 g grated parmesan to serve
- chilli flakes to serve
Instructions
- Heat the olive oil in a large skillet over medium-high heat, toss the garlic and fry for 1 minute.3 tablespoon olive oil, 4 garlic cloves
- Dice your zucchinis and onion on a chopping board and add them to the pan. Cook for 5 minutes.2 zucchini, 1 medium onion
- Add orzo pasta and 800 ml hot water + vegetable stock. Simmer for 10-15 minutes with the lid on, stirring occasionally.500 g orzo pasta, 1 cube vegetable stock
- In the meantime add pancetta to another pan and cook until browned and crunchy. Make sure to toss them for an uniform grilling. Set aside until used.150 g diced Pancetta
- Season the orzo pasta with salt and pepper, then add your basil and grated parmesan and stir to combine.salt, pepper, basil, 100 g grated parmesan
- 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.chilli flakes
- This recipe is a delicious way to use up summer zucchini, and the salty pancetta adds tons of flavor to the dish. Enjoy!
Video
Notes
- 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.
Nutrition
Calories: 850kcal | Carbohydrates: 104g | Protein: 30g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 704mg | Potassium: 707mg | Fiber: 6g | Sugar: 7g | Vitamin A: 427IU | Vitamin C: 21mg | Calcium: 277mg | Iron: 2mg
