Penne with Pancetta Zucchini and Cherry Tomatoes Topped with Crumbled Goat Cheese

Ingredients

• 1/4 cup olive oil
• 1 red onion, minced
• 6 ounces Pancetta, diced
• 1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
• Salt and pepper
• 1 pint (16 ounces) cherry tomatoes, halved
• 1 tablespoon minced garlic
• 1/2 pound penne, cooked and drained
• 4 ounces (about 1 cup) goat cheese
• 2 tablespoons minced fresh basil

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