Categories: Pasta
Ingredients
- Kosher salt
- 12 oz. medium pasta shells
- 1 thick slice day-old country bread, torn into pieces
- 3 tbsp. olive oil
- 2 tbsp. chopped fresh mint
- 2 tsp grated lemon zest
- Black pepper
- 4 oz. pancetta, diced
- 1 red onion, finely chopped
- 1 large zucchini, cut into 1/2-inch pieces
- 1/2 cup grated Parmesan
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve about 1 1/4 cups cooking water, then drain.
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Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tbsp. olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tbsp. mint, 1 tsp lemon zest, 1/4 tsp salt and black pepper.
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Wipe out the skillet and return to medium heat. Add 1 tbsp. olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 tsp salt and black pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2-3 minutes.
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Add the pasta to the skillet. Drizzle the remaining 1 tbsp. olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tbsp. mint and 1 tsp lemon zest. Top with the seasoned breadcrumbs.