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zucchini and spinach penne with creamy lemon sauce

zucchini and spinach penne with creamy lemon sauce

Main course | Easy | 30 minutes
4
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. In a large, deep skillet over medium-high heat, brown the pancetta in the oil for 4 minutes. Using a slotted spoon, remove the pancetta from the skillet and set aside in a bowl.
  2. In the same skillet, soften the garlic with the red pepper flakes in the cooking fat for 1 minute while stirring. Add the zucchini and continue to cook for 5 minutes or until tender.
  3. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
  4. Add both cheeses and ½ cup (125 ml) of the reserved pasta cooking water to the skillet, stirring until the cheeses have melted. Add the spinach, lemon zest and pancetta. Cook for 2 minutes or just until the spinach has wilted. Season with salt and pepper. Add the pasta and lemon juice, stirring to coat the pasta well in the sauce. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
  5. Serve the pasta in bowls. Garnish with more Parmesan, to taste.

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