Fusilli with Zucchini, Pancetta, and Tomatoes

Preparing pasta is very simple. The possibilities are almost endless, but if you prefer cooking with recipes, then prepare this dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 100 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 5 pieces Tomato, red

  • 2 piece Small pumpkins

  • 2 spoons Oil, olive

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 60 g Cheese, Parmesan, grated

  • pieces Oil, vegetable oil, canola

Steps

  1. Cut the pancetta into smaller pieces. Peel and finely chop the onion. Wash, clean, and cut the tomatoes into smaller pieces. Wash and clean the zucchini. Slice them into rounds, then cut the rounds in half.

  2. Place a pot with a larger amount of salted water on the stove. Add the pasta to the boiling water and cook for the time indicated on the package. At the beginning of cooking, stir the pasta a few times with a spoon to prevent it from sticking.

  3. In a pan, fry the chopped pancetta in olive oil. Add the onion and fry everything together, stirring until the onion turns lightly golden. Add the tomato pieces, season with salt and pepper to taste, and mix well. Let the sauce simmer over moderate heat.

  4. In another pan, heat oil well and fry the zucchini slices until golden brown. Remove the golden fried slices from the pan and add them to the pan with the sauce. Simmer the sauce over moderate heat for another 10 minutes.

  5. Drain the cooked pasta well and add it to the pan with the sauce. Mix everything well and sprinkle with sheep cheese. Remove the pan from the heat, serve the pasta on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 150.16 kcal
  • Fat: 4.41 g
    • Saturated Fat: 1.02 g
  • Carbohydrates: 21.37 g
    • Sugars: 1.54 g
  • Protein: 4.48 g
  • Fiber: 1.47 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt. If desired, you can also mix cooked corn kernels into the sauce. You can also add chopped basil and/or parsley to the sauce.