| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Cheese/past |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Red onion, minced |
| 6 |
oz |
Pancetta, diced |
| 1 |
sm |
Zucchini, halved lengthwise, cut crosswise into 1/4-inch thick slices |
|
|
Salt and pepper |
| 1 |
pt |
Cherry tomatoes, halved |
| 1 |
tb |
Minced garlic |
| 1/2 |
lb |
Penne, cooked and drained |
| 4 |
oz |
Goat cheese |
| 2 |
tb |
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 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@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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