Pasta with Pancetta and Fresh Vegetables
Past If you have kosher salt, baby pattypan squashes, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 26 minutes.
Instructions
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.
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.
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.