Fonterra Food Services
Pancetta and Zucchini Pasta
400g orchiette or spiral pasta
1 tblsp olive oil
8 thin slices pancetta, cut into strips
1 small red onion, cut into thin strips
2 cloves garlic, crushed
2 zucchini, cut into fine strips or grated
375g Anchor Cooking Cream
200g Mainland Egmont Shredded cheese
1/4 bunch fresh parsley, finely chopped
salt and pepper to taste
Perfect Italiano Shaved Parmesan, to top
Anchor Culinary CreamPerfect Italiano Parmesan
Cook pasta in a large pot of rapidly boiling water until al dente. Drain and keep warm. Fry or grill pancetta until crisp and browned. Reserve.
Heat oil in a saucepan and sauté onions and garlic until soft. Add zucchini and stir over heat until just tender. Add Anchor Cooking Cream and heat until mixture boils.
Stir in reserved pancetta, Mainland Egmont Shredded Cheese and pasta. Heat through. Remove from heat and stir in parsley and season to taste. Serve topped with Perfect Italiano Shaved Parmesan.

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