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Ingredients25 m servings 242 cals
Original recipe yields 4 servings
- Heat in a large nonstick skillet over medium heat. Add pancetta and onion and cook, stirring frequently, until the pancetta begins to render and the onions begin to brown, about 4 minutes. Add the zucchini and cook until it begins to soften, about 3 minutes. Stir in the drained tomatoes and heat through, about 1 minute. Transfer mixture to a bowl.
- Place reserved tomato juice is a measuring cup; add enough water to make 2 cups liquid.
- In the same skillet, add the tomato juice-water mixture and bring to a boil over high heat. Stir in the Knorr(R) Rice Sides(TM) - Rice Pilaf. Reduce heat to low and simmer, covered, until rice is tender, about 6 minutes.
- Stir in pancetta, zucchini, onion, and tomato mixture. Heat through, 1 to 2 minutes. Sprinkle with basil and Parmigiano-Reggiano cheese.
Per Serving: 242 calories; 6.6 g fat; 37.1 g carbohydrates; 9.1 g protein; 12 mg cholesterol; 666 mg sodium. Full nutrition
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