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