Summer Squash Pasta
From cheryilyn 17 years ago
- 20 minutes to make
- Serves 6
Our Italian exchange student fixed this for us. It is pretty much a one dish meal, but you could serve it as a side dish. We eat it with a good Italian garlic bread.
Ingredients
- 1 lb bow tie pasta shopping list
- 2 T. evoo shopping list
- 8 oz. pancetta, chopped shopping list
- 3 cloves garlic, minced shopping list
- 2 large shallots, finely chopped shopping list
- 1 lb small zucchini, cut in bite size pieces shopping list
- 1 patty pan squash, cut in bite size pieces shopping list
- 1 small crookneck squash, cut in bite size pieces shopping list
- 1/2 tsp. red pepper flakes shopping list
- 3/4 C. fresh grated parmesan shopping list
- salt and fresh ground pepper shopping list
How to make it
- cook pasta according to package directions
- In large skillet heat evoo and add pancetta and cook till crisp. Remove from pan.
- Add garlic and shallots to skillet and cook about 2 mjn.
- Add sqaush and cook till tender.
- Add red pepper flakes and cook another 2 min.
- Drain pasta and place in a large bowl. Dump zucchini mixture in bowl. Add salt, pepper and cheese.
- Toss and serve.
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" It was excellent "