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🍝 Pasta with Zucchini, Spinach and Crispy Pancetta

971 kcal · 30 min · 4 servings

Pasta with Zucchini, Spinach and Crispy Pancetta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil and add some salt.
  2. 2. Add the ribbon pasta to the boiling water and cook for 8 to 10 minutes until al dente.
  3. 3. Thoroughly wash the zucchini under running water.
  4. 4. Cut the zucchini in half lengthwise.
  5. 5. Use a slicer to cut long, very thin slices from the zucchini.
  6. 6. Wash the spinach thoroughly.
  7. 7. Remove the tough stems and roots from the spinach.
  8. 8. Bring a second pot of salted water to a boil.
  9. 9. Add the spinach to the boiling water and cook for 1 to 2 minutes until it wilts.
  10. 10. Remove the spinach from the water and let it drain.
  11. 11. Heat some oil in a large skillet over medium-high heat.
  12. 12. Fry the pancetta in the hot skillet until it is crispy.
  13. 13. Remove the pancetta from the skillet and place it on a paper towel to absorb excess grease.
  14. 14. Peel the garlic cloves.
  15. 15. Dice the garlic into very small cubes.
  16. 16. Add the diced garlic to the same skillet and sauté for about 2 minutes until golden yellow.
  17. 17. Add the zucchini slices and the drained spinach to the skillet.
  18. 18. Season the vegetables with salt and pepper to taste.
  19. 19. Drain the ribbon pasta and let it drain for a short moment.
  20. 20. Mix the drained pasta with the vegetables in the skillet.
  21. 21. Preheat the serving plates.
  22. 22. Serve the pasta on the preheated plates.
  23. 23. Garnish the dish with the crispy pancetta.

Nutrition per serving