Penne With Pancetta& Vegetables Topped W/ Goat Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese/past, Pasta | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Red onion, minced | |
| 6 | oz | Pancetta, diced |
| 1 | Zucchini, halved lengthwise | |
| cut crosswise into | ||
| 1/4-inch | ||
| thick slices | ||
| Salt and pepper | ||
| 1 | pt | Cherry tomatoes, halved |
| 1 | T | Minced garlic |
| 1/2 | lb | Penne, cooked and drained |
| 4 | oz | Goat cheese |
| 2 | T | Minced fresh basil |
INSTRUCTIONS
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 OriginalRecipe: 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@netrax.net Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1321
Calories From Fat: 750
Total Fat: 83.2g
Cholesterol: 102.6mg
Sodium: 1025.7mg
Potassium: 905.1mg
Carbohydrates: 102.6g
Fiber: 9g
Sugar: 3g
Protein: 40.3g