Name: Linguine with Pancetta, Peas, and Zucchini
Yield: Serves 6
Ingredients: 2 tablespoons extra-virgin olive oil; 3 ounces pancetta, diced; 1 cup chopped scallions; 2 garlic cloves, thinly sliced; 1 pound linguine; 1 cup frozen peas; 2 medium zucchini, peeled into ribbons (see headnote); Kosher salt; Crushed red pepper flakes; 1/2 cup fresh basil leaves, chopped; 1/2 cup fresh Italian parsley leaves, chopped; 1/2 cup freshly grated Grana Padano

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Photo by Steve Giralt

Use a vegetable peeler to peel the zucchini lengthwise into thin ribbons, stopping when you get to the very center where it is all seeds. You can use this same technique with carrots and peel long carrot ribbons, or also choose to use half carrots and half zucchini. The zucchini (or carrots or both) sliced this way also make a light, fresh summer salad when tossed raw with lemon juice, olive oil, and fresh herbs.

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons extra-virgin olive oil

3 ounces pancetta, diced

1 cup chopped scallions

2 garlic cloves, thinly sliced

1 pound linguine

1 cup frozen peas

2 medium zucchini, peeled into ribbons (see headnote)

Kosher salt

Crushed red pepper flakes

1/2 cup fresh basil leaves, chopped

1/2 cup fresh Italian parsley leaves, chopped

1/2 cup freshly grated Grana Padano

Preparation

Step 1
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
Step 2
2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
Step 3
3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

Nutrition Per Serving

Calories per serving: 422

#### Nutritional analysis provided by Other

Reprinted from Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food, by Joseph and Tanya Bastianich, copyright 2014. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

TagsPasta Linguine Italian European Pancetta Cured Meat Meat Pea Bean and Legume Vegetable Zucchini Squash Main Dinner Nut Free Quick Easy 30 Minutes or Less Weeknight Meals Cookbooks

Recipe notes

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