Pasta with Pancetta and Fresh Vegetables

Yield: 4 Servings
Cost per Serving: $4.63
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Nutritional Information

Amount per serving
  • Calories: 387
  • Fat: 15g
  • Saturated fat: 7g
  • Protein: 14g
  • Carbohydrate: 50g
  • Fiber: 4g
  • Cholesterol: 26mg
  • Sodium: 647mg


  • 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)


  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.
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