Pasta shells with zucchini and bacon
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 600, total fat 22 G., saturated fats 6 G., proteins 22 G., carbohydrates 77 G., fiber 5 G., cholesterol 29 mg, sodium 885 mg, sugar 8 G.
Calories 600, total fat 22 G., saturated fats 6 G., proteins 22 G., carbohydrates 77 G., fiber 5 G., cholesterol 29 mg, sodium 885 mg, sugar 8 G.
Sliced baby zucchini is sautéed with flavorful Italian pancetta, then tossed with cooked pasta shells, grated Parmesan, freshly chopped mint, and lemon zest, infusing the dish with a refreshing flavor. The shells' shape allows them to capture the flavors of the other ingredients, creating a rich, filling pasta dish. Before serving, top it with a crisp, savory topping of pan-fried breadcrumbs, mint, and lemon zest. This easy-to-make pasta is a perfect summer favorite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g medium shell pasta
- 1 thick slice of day-old country bread, torn into pieces
- 3 tablespoons extra-virgin olive oil
- 2 tbsp chopped fresh mint
- 2 tsp. grated lemon zest
- 110 g pancetta, diced
- 1 red onion, finely chopped
- 1 large zucchini or squash, cut into 1cm pieces.
- 0.5 cup grated Parmesan (about 55 g)
We recommend
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside about 1 1/4 cups of the pasta cooking water and discard the rest.
- Meanwhile, pulse the breadcrumbs in a food processor until coarse crumbs form. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and cook for 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt, and a pinch of black pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon of olive oil and the pancetta. Cook until the pancetta is crispy around the edges, about 2 minutes. Add the red onion and cook until it begins to soften, about 2 minutes.
- Increase the heat to medium-high, add the zucchini, and season with 1/2 teaspoon salt and a pinch of black pepper. Cook, stirring, until the zucchini is lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved pasta water and cook until the zucchini is tender, 2 to 3 minutes.
- Place the pasta in the skillet. Drizzle with the remaining 1 tablespoon of olive oil and toss, adding the remaining water if necessary to thin the sauce. Remove the skillet from the heat, stir in the cheese, the remaining 1 tablespoon of mint, and 1 teaspoon of lemon zest. Sprinkle with seasoned bread crumbs.
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