Linguine With Pancetta, Peas, And Zucchini Recipe

Name: Linguine With Pancetta, Peas, And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 ounces pancetta, diced; 1 cup chopped scallions; 2 garlic cloves, thinly sliced; 1 pound linguine; 1 cup frozen peas; 2 medium zucchini, peeled into ribbons (see headnote); Kosher salt; Crushed red pepper flakes; 1/2 cup fresh basil leaves, chopped; 1/2 cup fresh Italian parsley leaves, chopped; 1/2 cup freshly grated Grana Padano

Servings: persons

2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

1
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
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2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
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3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 ounces pancetta, diced, 1 cup chopped scallions, 2 garlic cloves, thinly sliced, and more.

Yes, Linguine With Pancetta, Peas, And Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Pancetta, Peas, And Zucchini

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