Recipe - Penne With Pancetta And Vegetables Topped W Goat Cheese

One fourth cup Olive oil
1 Red onion, minced
6 ounce Pancetta, minced
1 small Zucchini, halved lengthwise,
cut crosswise into 1/4inch
thick slices
Salt and pepper
1 pt Cherry tomatoes, halved
1 tablespoon Minced garlic
One half pound Penne, cooked and drained
4 ounce Goat cheese
2 tablespoon Minced fresh basil

In a large skillet set over moderate heat cook the onion in the olive oil,
stirring occasionally, for 3 minutes, or until softened. Add the Pancetta
and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt
and pepper to taste and cook the mixture, stirring occasionally, for 3
minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or
just until heated through. In a large bowl combine the pasta with the
pancetta mixture, the goat cheese and the basil. Transfer to a serving
plate and garnish with a sprig of fresh basil.

Yield: 2 servings Original Title: PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY
TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE MONDAY TO FRIDAY PASTA SHOW
#PS6517 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6517 Posted to MCRecipe Digest
V1 #511 by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997