Orecchiette with Zucchini and Pancetta
Ingredients
- 1.5 pounds zucchini, sliced into thin rounds
- 4 cloves garlic, minced
- .5 pounds pancetta
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt, more for pasta water
- .5 teaspoons pepper, more to taste
- 1 pound orecchiette (shells or rigatoni also work well)
- .5 cups grated parmesan
- 1 handful fresh basil, torn
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