Pancetta, Zucchini, and Basil Pasta
The world knows that when zucchini season is on, its really on. It is one of our favourite vegetables, and we enjoy it (fresh and frozen) throughout the entire year.
This super satisfying and fast pasta dish puts a lot of zucchini to good use, and the sweet, mild zucchini flavour is perfectly complimented by salty pancetta and aromatic basil. Its a go-to during the busy and hot growing season. Easy and quick to prepare, it can be enjoyed both hot or cold.
Some tips in selecting the best zucchini: avoid the monsters. Look for small to medium-sized zucchini. These have less water and seeds, and have denser, more flavourful flesh.
Ingredients:
1 lb zucchini (4 small to medium), cut into ½ inch cubes
100 grams pancetta, cut into ¼ inch cubes
5 garlic scapes or 3 cloves of garlic, finely chopped
1 to 2 handfuls fresh basil, cut into fine strips
3 Tbsp olive oil
One pack of short pasta (farfalle, rotini, shells, etc.)
Cracked black pepper to taste
Grated Parmigiano-Reggiano or Grana Padano
Salt for pasta water
Set a large pot of well-salted pasta water to boil and cook pasta while you prepare the zucchini. Reserve ½ cup of the pasta water before draining. Cook until al-dente and drain.
In a saucepan on med-high heat, combine olive oil and pancetta. Cook until the fat of the pancetta is mostly rendered, and the pancetta looks barely crispy and a little browned.
Add scapes or garlic and stir for a moment, then add zucchini.
Cook the zucchini with the pancetta until it turns translucent and starts to caramelize slightly, but before the cubes start to break apart. The zucchini will likely release water into the pan. Continue to cook until this liquid cooks off. Add reserved pasta water to the pan and continue to cook on med-high heat until the liquid thickens. Fold in basil and remove from heat.
Toss the zucchini mixture with the cooked pasta, ensuring the pasta is well-coated. Serve topped with a good dose of cracked pepper and grated parmesan. Serves 4.
