Penne with Bacon and Zucchini recipe

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Ingredients

1 tablespoon olive oil
1 large onion, diced
5 slices pancetta, diced
3 large zucchini, cubed
½ cube chicken bouillon
½ cup water
1 cup heavy cream
1 (8 ounce) package penne pasta
2 tablespoons grated Parmesan cheese

Nutrition Info

1127.5 calories
carbohydrate: 108.9 g
cholesterol: 192.9 mg
fat: 65.4 g
fiber: 10.4 g
protein: 34.6 g
saturatedFat: 33.2 g
servingSize: -
sodium: 1000.1 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and pancetta, cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.

Recipe Yield

2 servings

Recipe Note

This recipe ('penne zucchini e pancetta') is from my Italian aunt and is a family favorite. It can be served as an appetizer or with a few slices of fresh crusty Italian bread and a garden salad as a main. My aunt never wrote her recipes down, but this is how she gave it to me.

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