Ingredients

• 1/4 cup olive oil
• 1 red onion, minced
• 6 ounces Pancetta, diced
• 1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
• Salt and pepper
• 1 pint (16 ounces) cherry tomatoes, halved
• 1 tablespoon minced garlic
• 1/2 pound penne, cooked and drained
• 4 ounces (about 1 cup) goat cheese
• 2 tablespoons minced fresh basil

Browse by ingredient

Instructions

1. 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.;