Pasta with Pancetta and Fresh Vegetables

Pasta with Pancetta and Fresh VegetablesRecipe
4 Servings

Cost per Serving:



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8 ounces (1 1/4 cups) uncooked orzo
2 tablespoons unsalted butter
1 (2 oz.) slice pancetta, finely diced
8 baby pattypan squashes, trimmed and sliced
1 small zucchini, thinly sliced
1 pint yellow pear tomatoes, halved
2 cups lightly packed baby arugula (about 2 oz.)
1 teaspoon kosher salt
2 tablespoons chopped fresh parsley
1/4 cup finely grated Parmesan cheese, for serving (optional)


Prep: 15 Minutes
Cook: 11 Minutes

Bring a large saucepan of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain in a colander and set aside.

While pasta is cooking, melt 1 Tbsp. butter in a large skillet over medium heat. Add diced pancetta and cook, stirring, until crisp, about 6 minutes. Transfer with a slotted spoon to paper towels. Add squash and zucchini to pan and cook over medium-high heat, stirring occasionally, until golden and just tender, about 4 minutes.

Add cooked orzo, tomatoes, arugula, salt and remaining 1 Tbsp. butter to pan with zucchini; stir gently until arugula becomes wilted. Stir in chopped fresh parsley. If desired, serve with finely grated Parmesan cheese.

Created date

August 2005

Nutritional Information

Calories 387
Fat 15 g
Satfat 7 g
Protein 14 g
Carbohydrate 50 g
Fiber 4 g
Cholesterol 26 mg
Sodium 647 mg