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Pasta with Pancetta and Fresh Vegetables

Prep time 15 mins
Cook time 11 mins
Yield 4 Servings


  • 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)

Nutrition Information

  • calories 387
  • fat 15 g
  • satfat 7 g
  • protein 14 g
  • carbohydrate 50 g
  • fiber 4 g
  • cholesterol 26 mg
  • sodium 647 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.