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Gemelli with Tomatoes, Zucchini, and Pancetta
12 pancetta slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 and 1/2 cups dry white wine
12 ounces Gemelli or rotini pasta (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 and 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Cook pancetta in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer to paper towels to drain.
Pour off all but 3 tablespoons drippings from skillet.
Add onion and saute until soft, about 3 minutes.
Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone.
Add zucchini and boil until pasta is ‘al dente’ and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer.
Add pasta, zucchini, pancetta, tomatoes, and oregano to onion in skillet.
Toss over medium-high heat until sauce coats pasta, about 3 minutes.
Add cheese and toss until beginning to melt, about 2 minutes.
Season to taste with salt and pepper and serve. Makes 6 servings.