Pasta With Pancetta And Fresh Vegetables Recipe

Name: Pasta With Pancetta And Fresh Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (1 1/4 cups) uncooked orzo; 2 tablespoons unsalted butter; 1 (2 oz.) slice pancetta, finely diced; 8 baby pattypan squashes, trimmed and sliced; 1 small zucchini, thinly sliced; 1 pint yellow pear tomatoes, halved; 2 cups lightly packed baby arugula (about 2 oz.); 1 teaspoon kosher salt; 2 tablespoons chopped fresh parsley; 1/4 cup finely grated Parmesan cheese, for serving (optional)

Servings: persons

8 ounces (1 1/4 cups) uncooked orzo
2 tablespoons unsalted butter
1 (2 oz.) slice pancetta, finely diced
8 baby pattypan squashes, trimmed and sliced
1 small zucchini, thinly sliced
1 pint yellow pear tomatoes, halved
2 cups lightly packed baby arugula (about 2 oz.)
1 teaspoon kosher salt
2 tablespoons chopped fresh parsley
1/4 cup finely grated Parmesan cheese, for serving (optional)

1
Bring a large saucepan of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain in a colander and set aside.
2
While pasta is cooking, melt 1 Tbsp. butter in a large skillet over medium heat. Add diced pancetta and cook, stirring, until crisp, about 6 minutes. Transfer with a slotted spoon to paper towels. Add squash and zucchini to pan and cook over medium-high heat, stirring occasionally, until golden and just tender, about 4 minutes.
3
Add cooked orzo, tomatoes, arugula, salt and remaining 1 Tbsp. butter to pan with zucchini; stir gently until arugula becomes wilted. Stir in chopped fresh parsley. If desired, serve with finely grated Parmesan cheese.

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* 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 10 ingredients. The key ingredients include: 8 ounces (1 1/4 cups) uncooked orzo, 2 tablespoons unsalted butter, 1 (2 oz.) slice pancetta, finely diced, 8 baby pattypan squashes, trimmed and sliced, and more.

Yes, Pasta With Pancetta And Fresh Vegetables 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.

Pasta With Pancetta And Fresh Vegetables

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