Zucchini, Onion, Pancetta and Pappardella


I'm back! I can not tell you how good it is to be back in the kitchen. Taking it kind of slow. The doctor gave me the okay to be on my foot, of course keeping the boot on. Today I took stock of what was in the fridge. There was zucchini and yellow squash that inspired tonight's dinner. This afternoon I made the Papardella noodles using the Tide and Thyme recipe.

I cooked up some pancetta and then sauteed sliced onions until tender. The zucchini and yellow squash were sliced with the a handheld slicer and then sliced to match the width of the pasta. The zucchini and squash were added to the pan along with a knob of butter and some salt, pepper and crushed red pepper. They were cooked until tender.

The pasta was cooked in salted water. I reserved 1/2 cup of the pasta water. When the noodles were just about done, I added them to the saute pan to finish cooking. Another knob of butter and chopped herbs from the deck, basil, parsley and lemon thyme were added to the pan along with the reserved water. I let it simmer for a couple of minutes and then it went to the table.

It was delicious. And it gave Chris a well deserved break from getting dinner on the table. 

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