Penne with Bacon and Zucchini
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Ingredients30 m servings 1127
Original recipe yields 2 servings
- Heat oil in a large skillet over medium heat. Add onion and pancetta; cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.
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- Cook's Note:
- Due to my lactose intolerance, I use coconut milk instead of cream.
Per Serving: 1127 calories; 65.4 108.9 34.6 193 1000 Full nutrition
ReviewsRead all reviews 2
Excellent! Used bacon and it was perfect! Elegant yet simple just as a recipe should be.