Pasta with Pancetta and Fresh Vegetables

Ingredients

• 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)

Preparation

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.