Squash and Pancetta Pasta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    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


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


    Ladies Home Journal

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    Posted On:

    January 17, 2013

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