Zucchini And Pancetta Pasta Recipe

Recipe By Slurrp

Zucchini and pancetta pasta is a delicious and flavorful dish that combines the freshness of zucchini with the rich and salty taste of pancetta. The zucchini is saut茅ed until tender and then tossed with crispy pancetta, garlic, and red pepper flakes for a hint of spice. The pasta is cooked until al dente and then mixed with the zucchini and pancetta mixture. This dish is perfect for a quick and easy weeknight dinner, and can be enjoyed on its own or with a side of crusty bread.

4.8
14 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Zucchini And Pancetta Pasta
plan
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ingredients serve

Ingredients for Zucchini And Pancetta Pasta Recipe

  • 2 ounce Pasta
  • 1 ounce Pancetta, Diced
  • 1/2 Medium Zucchini, Sliced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.13 teaspoon Red Pepper Flakes
  • as per your need Grated Parmesan Cheese, For Garnish
  • as required Fresh Parsley, For Garnish
  • As required Salt And Pepper, To Taste

Directions: Zucchini And Pancetta Pasta Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente.
  • STEP 2.In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, add the zucchini and cook until tender, about 5 minutes.
  • STEP 4.Add the garlic and red pepper flakes to the skillet and cook for an additional minute.
  • STEP 5.Return the pancetta to the skillet and toss to combine with the zucchini mixture.
  • STEP 6.Drain the cooked pasta and add it to the skillet. Toss everything together until well combined.
  • STEP 7.Serve the zucchini and pancetta pasta hot, garnished with grated Parmesan cheese and fresh parsley.
  • STEP 8.Enjoy!

Cooking Tips

  • Be careful not to overcook the zucchini, as it can become mushy.
  • For extra flavor, you can add a splash of white wine to the skillet when cooking the zucchini.
  • Feel free to adjust the amount of red pepper flakes according to your spice preference.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a skillet with a splash of water or broth to prevent it from drying out.
  • Serve the zucchini and pancetta pasta as a main dish or as a side dish with grilled chicken or fish.
Nutrition
value
258
calories per serving
8 g Fat12 g Protein70 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    12g
  • Carbs
    70g
  • Fiber
    3g

MacroNutrients

  • Carbs
    70g
  • Protein
    12g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    1mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    178mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp