Try this Pasta with Zucchini recipe, or contribute your own.
Suggest a better description* Note: American bacon will work, but the flavor is very different. Heat a large frying pan and saute the pancetta until clear. Remove the meat and fat from the pan. Drain and discard the fat and set the meat aside. Add the olive oil to the pan and saute the garlic for just a moment. Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy. Add the cream and stir. Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste. This recipe serves 6 as a dinner course or 8 as a pasta course. Comments: This dish is not supposed to save you from the neighbors who will leave that 18-pound zucchini on your porch. You will not need that much for this recipe. However, during the winter you will begin to long for this dish once you have tried it and once zucchini has risen high in cost. This is all a Roman plot! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-13-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 6 servings | ||
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Calories: 61 | ||
Calories from Fat: 51 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 86.1mg | 3 % | |
Potassium 11.7mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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