* Exported from MasterCook *
PASTA WITH ZUCCHINI
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Zucchini
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Coarsely chopped pancetta *
1/4 c Olive oil
3 Garlic cloves -- chopped fine
1 1/2 lb Zucchini -- julienned
1/2 c Whipping cream
1/3 c Fresh-grated Parmesan cheese
Salt -- to taste
Freshly ground black -
Pepper -- to taste
1 lb Dry pasta, penne preferred
* Note: American bacon will work, but the flavor is
very different.
Heat a large frying pan and saute the pancetta
until clear. Remove the meat and fat from the pan.
Drain and discard the fat and set the meat aside.
Add the olive oil to the pan and saute the garlic
for just a moment. Add the well-drained zucchini and
saute over high heat until the zucchini is hot but not
mushy.
Add the cream and stir.
Cook the pasta (I prefer penne with this dish) and
toss the above with the cooked pasta, adding the
pancetta, cheese and salt and pepper to taste.
This recipe serves 6 as a dinner course or 8 as a
pasta course.
Comments: This dish is not supposed to save you
from the neighbors who will leave that 18-pound
zucchini on your porch. You will not need that much
for this recipe.
However, during the winter you will begin to long
for this dish once you have tried it and once zucchini
has risen high in cost. This is all a Roman plot!
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 04-17-1991 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 10-13-1995
Re-formatted to Meal Master by: Nancy Filbert
{*Prodigy ID# LRCE87A} Oct. 1995
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