Cook pasta according to package directions; drain, reserving 1/4 cup pasta water, and set aside.
Dinner doesn’t need to be complicated; especially when you can whip out this spectacular Italian dish in just 30 minutes.
Click to watch Chef Edi make his Tricolor Fusilli Pancetta with Zucchini.
For more recipes from Chef Edi, visit HSTV.com.
Servings and Ingredients
|1 (16-oz.) pkg. Gustare Vita tricolor fusilli pasta|
|3 tbsp. Gustare Vita olive oil|
|1 small red onion, finely chopped|
|Hy-Vee ground black pepper|
|5 oz. diced pancetta|
|2 medium zucchini, peeled, and chopped|
|3 tbsp. fresh basil, thinly sliced, plus additional for garnish|
|½ tsp. Hy-Vee red pepper flakes|
|2 orange bell peppers, seeded and chopped|
|¼ c. ricotta salata, plus additional for garnish|
Things To Grab
- Large pot
- Large skillet
Hyvee Culinary Expert TipDon’t overcook your pasta! Since the pasta will finish cooking in the sauce, I like to boil my pasta for one minute less than the package suggests. This way, my pasta will still be al dente.
Heat olive oil in a large skillet over medium-high heat. Add onions, and season with black pepper. Cook for 3 to 4 minutes or until crisp-tender. Add pancetta, zucchini, and basil; cook 7 to 10 minutes or until zucchini is tender. Season with red pepper flakes and salt.
Stir in orange bell peppers. Saute 2 to 3 minutes or until peppers are crisp-tender.
Stir in cooked pasta, reserved 1/4 cup pasta water, and ricotta salata. Cook for about 1 minute or until pasta is cooked through. Divide pasta between 4 serving plates and garnish with additional fresh basil and ricotta salata, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 35mg
- Sodium: 560mg
- Total Carbohydrates: 94g
- Protein: 24g
Castello Di Albola Chianti Classico 2014