Pasta Ruote With Sautèed Zucchini & Pancetta

I'm cooking this pasta this weekend and I am expecting a whoop of joy from my son as soon as he sees what's cooking in my saucepan. I like his habit of casually strolling in the kitchen and asking me what I am cooking while peeking inside the saucepan. He does this only when he likes the smell permeating the kitchen. He's crazy about the three ingredients in this dish. Pancetta (which I discourage him from eating too much), zucchini (which I push him to eat more) and parmigiano reggiano (which doesn't need prodding to be eaten).

He eats in school and the cafeteria serves them 3-course meals a day. Being a picky-eater, he doesn't eat everything served to them so he looks forward to a good dinner to compensate for his half lunch. And this dish is one of those that never fails to win his appetite. 

This is a quick, easy and really delicious dish to whip up in no time. Just toast the zucchini & pancetta and off you go to have one of the best and simplest tasting pasta dishes. You won't be disappointed!

Enjoy your Saturday!

 

 

Pasta Ruote With Sautèed Zucchini & Pancetta

Ingredients:
Yields 2

• 200 g. pasta ruote (or any other kind of short pasta)
• 300 g. zucchini, round slices
• 100 g. pancetta (preferably afffumicata or smoked), diced
• Extra virgin olive oil (or olive oil)
• Salt
• Pepper
• Parmigiano reggiano (parmesan), shaved or grated

Directions:

1. Bring a pot of water to a boil for the pasta.
2. While waiting for the water to boil, sautè the zucchini in a saucepan with extra virgin olive oil.  Toss them to avoid burning.  Set them aside on a plate when they are golden brown.
3. In the same saucepan, sautè the pancetta until crispy.  Add the zucchini and mix them together for a couple of minutes.  Turn off the fire.
4. When the water for the pasta is boiling, add salt then the pasta.  Cook the pasta according to the number of minutes. Drain the pasta when cooked but keep a little bit of the water you cooked the pasta with just in case the pasta is too dry.
5. Add the cooked pasta in the saucepan with the zucchini & pancetta.  Season with pepper and salt if still needed.
6. Mix well.  Drizzle with fresh extra virgin olive oil and sprinkle with parmigiano reggiano.