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Fresh Spring Veggie Pasta with Rustic Pancetta & Fresh Cheese

Fresh Spring Veggie Pasta with Rustic Pancetta & Fresh Cheese
Prep Time
10 min
Cook Time
25 min
Yields
4 servings

This beautiful spring spread will make any tummy happy in under 45 minutes.

Recipe and food styling courtesy of Linsey Bell. Photo by Rob Davidson.

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ingredients

6
thin slices pancetta, cut into bite-sized pieces
3
Tbsp sunflower or olive oil
¼
fennel, chopped
½
red onion, sliced
1
cup purple cauliflower florets
½
cup fresh or frozen peas
1
cup vegetable, chicken or beef broth
5
baby zucchinis, thinly sliced
6
baby yellow button squash, quartered
½
cup fresh cheese (ricotta, sheep or goat)
pinch roasted pine nuts, to taste
¼
cup Italian parsley, chopped
Parmigiano cheese, grated to taste
salt and pepper, to taste
250
g Capunti pasta, cooked al dente
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directions

Step 1

Boil and salt water for your favorite pasta. Follow the directions listed on the package. I like to cook my pasta al dente; “firm to the bite”. While the noodles are cooking its is time to start cooking the sauce.

Step 2

Place oil in a large sauté or frying pan. Place the pancetta in hot oil until it’s caramelized and cooked. Remove pancetta from the pan. Set aside for later.

Step 3

Lower the heat to a med-high temperature. Brown red onions and fennel. Add purple cauliflower and cook for 2 minutes. Add veggie broth. When the sauce becomes hot again, add the peas. At this point add cooked/drained noodles to your fresh sauce over the heat; marry the ingredients.

Step 4

Add the remaining veggies, baby button squash and baby zucchini. Add the pancetta, fresh cheese and roasted pine nuts. Toss until combined.

Step 5

Salt and pepper to taste. Add chopped fresh Italian parsley and grated Parmigiano to taste. Enjoy your meal!

Rate Recipe

My rating for Fresh Spring Veggie Pasta with Rustic Pancetta & Fresh Cheese
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