Penne with pancetta& vegetables topped w/ goat cheese
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | 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 | Cherry tomatoes, halved |
| 1 | tablespoon | Minced garlic |
| ½ | pounds | Penne, cooked and drained |
| 4 | ounces | Goat cheese |
| 2 | tablespoons | Minced fresh basil |
Directions
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.
Yield: 2 servings Original Title: PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE MONDAY TO FRIDAY PASTA SHOW #PS6517 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest V1 #511 by 4paws@... (Shermeyer-Gail) on Mar 11, 1997