ZUCCHINI PANCETTA SAUTE
Make and share this Zucchini Pancetta Saute recipe from Food.com.
Provided by ChefVIrg
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the pancetta slices and cook in a small skillet over medium heat until crispy. Drain bits on paper towels.
- In a larger skillet, melt butter.
- Saute zucchini in butter for 3-4 minutes. Add cheese, pancetta, salt and pepper.
- Combine and serve warm.
Nutrition Facts : Calories 75.9, Fat 4.9, SaturatedFat 3, Cholesterol 13.1, Sodium 130.7, Carbohydrate 5.2, Fiber 1.6, Sugar 2.6, Protein 4.2
PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE
Steps:
- In 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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