Zucchini And Garlic Pappardelle

1. 1

   Cook the pasta in large saucepan of boiling, salted water according to package directions; drain.

2. 2

   Meanwhile, heat the oil in a large skillet on medium-high heat. Cook the zucchini and garlic, stirring, until the zucchini is just tender.

3. 3

   Cook the pancetta in a small skillet until crisp. Drain on paper towels.

4. 4

   Combine the hot pasta with the zucchini mixture, butter, cheese, lemon peel and cream. Season to taste.

5. 5

   Divide among bowls; garnish each bowl with a couple of slices of pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.