Whole Wheat Pesto Pasta with Zucchini & Pancetta

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Sautéed zucchini, savory pancetta and fragrant basil pesto come together in this special dish. Tossed with our imported Italian Whole Wheat Fusill and Extra Virgin Olive Oil, this recipe is sure to be an instant classic.

Ingredients:

• 2 tablespoons butter
• 1 cup DeLallo Plain Breadcrumbs
• 1 (1-pound) package DeLallo Whole Wheat Fusilli
• 1/4 pound DeLallo Pancetta, diced
• 2 cloves garlic, smashed
• 2 zucchini, thinly sliced lengthwise
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 cup DeLallo Pesto in Oil

Directions:

In a large saucepan, heat butter on medium setting until melted. Add breadcrumbs and cook until golden brown, about 8 minutes. Remove breadcrumbs from pan and set aside.

Bring a large pot of salted water to a boil. Cook pasta for al dente texture, according to package instructions, reserving 1/2 cup of pasta water to finish sauce.

In same saucepan, sauté pancetta and garlic with olive oil for about 5 minutes. Add zucchini to pan and cook together until tender and golden, about 5 more minutes. Discard garlic cloves.

Toss hot pasta with pancetta and zucchini in pan. Stir in pesto and reserved pasta water, if needed. Cook together on medium heat for another 2 minutes to coat.

Serve immediately topped with breadcrumbs.

Serves 4 to 6 Printer-friendly version