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What you need:

  • 1 Pound of Bow Tie
  • Penne or your favorite Pasta
  • 4-6 Tablespoons Olive Oil
  • 2 Garlic Cloves (sliced thin)
  • 1/4 cup of diced pancetta
  • 4 medium zucchini, cut into bite-size pieces
  • 1 pinch coarse sea salt
  • 1 pinch black pepper
  • 1/3 cup grated Parmigiano Reggiano cheese


What to do:

  1. Cook the pasta al dente.
  2. While the pasta is cooking, combine olive oil, garlic and pancetta in a large skillet add zucchini until it softens slightly.
  3. Remove 1/3 and puree in blender. Return puree to skillet and set aside.
  4. When pasta is done, remove 1/2 cup of cooking water and set aside.
  5. Drain pasta and add pasta and reserved water to the skillet. Cook on low until water evaporates, stirring well to coat.
  6. Stir in cheese, taste for salt and pepper.
  7. Serve immediately with a lovely tomato salad, crusty Italian bread and your favorite bottle of wine. Enjoy!

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