Saturday, June 24, 2017

Pancetta, Summer Squash, and Basil Pasta

Where did I go for a week? Nowhere but I wasn't here. No blog posts. Crazy week at work. But I am back, at least for tonight! Tonight I made a recipe that I actually made last week from Bon Appetit, Summer Squash, and Basil Pasta.  But tonight I put my own spin on the recipe. It was delicious. I love the idea of the cooked squash being the sauce. And adding pancetta did nothing to harm the recipe. Next time I might add onion...

¼ cup olive oil
1/4 diced pancetta
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
12 ounces ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves

Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until very lightly browned. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and remaining basil.

No comments: