Recipe Detail

Squash and Pancetta Pasta

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  • Brief Description

    "This is no ordinary pasta salad. Baby squash (or yellow squash) and smoky Italian bacon make it a cut above the rest."

  • Main Ingredient

    Campanelle, cavatappi or penne pasta

  • Category:  Pasta Salad

  • Cuisine:  Italian

  • Prep Time:  0 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

    Ladies Home Journal

  • Tags:

  • Notes:

    For a refreshingly light meal, team it w/ crunchy artisan bread and your favorite melon or grapes for dessert.

  • Posted By:  mamakjking

  • Posted On:  Jan 17, 2013

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Number of Servings:


  1. 1 packages - 16-0z Dried campanelle, cavatappi or penne pasta
  2. 6 ounces - Pancetta (1 C.); 6-8 slices of bacon can be substituted Chopped
  3. 1 3/4 pounds - Baby zucchini and/or pattypan squash (5 C.) Cut into 1-in. pieces
  4. 1/4 cups - Fresh flat-leaf parsley Chopped
  5. 1 tablespoons - Lemon peel Grated
  6. 1 tablespoons - Lemon juice
  7. 3/4 teaspoons - Kosher salt
  8. 1/2 teaspoons - Ground pepper


1. Cook pasta according to package directions; drain. Return to hot pan; cover and keep warm.
2. Meanwhile, in a large nonstick skillet, cook pancetta over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove pancetta, reserving drippings in skillet.
3. Add zucchini and/or pattypan (yellow)squash to reserved drippings. Cook just until golden brown in parts and tender, 5 to 6 minutes, stirring occasionally.
4. Add pancetta, zucchini and/or pattypan squash, parsley, lemon peel, lemon juice, salt and pepper to cooked pasta; toss gently to combine.


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