Spaghetti With Zucchini, Chickpeas And Pancetta
This hearty weeknight dish features garlicky sautéed zucchini, savory pancetta and tender chickpeas tossed with our authentic Italian spaghetti. So simple, so delicious.
Spaghetti With Zucchini, Chickpeas And Pancetta
This hearty weeknight dish features garlicky sautéed zucchini, savory pancetta and tender chickpeas tossed with our authentic Italian spaghetti. So simple, so delicious.
INGREDIENTS
- 1 (1-pound) package DeLallo Spaghetti
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- 2 cloves garlic, smashed
- 4 ounces pancetta, diced
- 1 large zucchini, sliced in thin rounds
- 1 (15.5-ounce) can DeLallo Chickpeas, drained and rinsed
- Freshly grated Parmigiano-Reggiano
- Ground black pepper
- Salt
DIRECTIONS
- Bring a large pot of salted water to a boil for pasta. Cook according to package instruction. Drain, reserving 1 cup of pasta water for finishing dish.
- Meanwhile in a large saucepan, heat olive oil on a medium-high setting. Add garlic cloves. Sauté pancetta in garlicky oil until golden brown and crisp, about 5 minutes. Add zucchini to the pan and sauté for another 5 minutes. Add beans and cook together for another 2 minutes. Salt and pepper to taste. Remove and discard garlic cloves.
- Stir in cooked pasta and 1/2 cup reserved pasta water. Add more if needed to create sauce.
- Serve sprinkled with Parmigiano.