Saffron Penne Rigate with Zucchini and Pancetta
A dish that’s as rich in flavor as it is quick to prepare—perfect for a last-minute lunch or an informal dinner with friends. The rustic pairing of zucchini and pancetta is elevated by the bold taste of saffron, a precious spice that gives Pastazaff products their unique flavor.
A dish that’s as rich in flavor as it is quick to prepare—perfect for a last-minute lunch or ideal for an informal dinner with friends. The rustic combination of zucchini and pancetta is enhanced by the bold taste of saffron, a precious spice that gives Pastazaff products their unique flavor.
METHOD:
Start by washing and thoroughly drying the zucchini. In a pan, heat two tablespoons of extra virgin olive oil with a clove of garlic and the diced pancetta. When the pancetta is nicely golden, remove the garlic clove and keep everything warm.
Dice the zucchini into small cubes and sauté them in a pan with a little oil for a few minutes.
Bring water to a boil in a pot, add salt to taste, and cook the Pastazaff Penne according to the time indicated on the package.
At the end of cooking, add a ladle of pasta water to the zucchini and transfer the penne into the pan.
Add the previously cooked pancetta and grated pecorino, and mix everything well.
Serve the penne piping hot with a sprinkle of pepper and enjoy it with a good glass of Malvasia “Il Castello”.
