This is a great way to use up a bunch of vegetables that may be in the refrigerator right now. The combination below is just one of many possible suggestions. I was inspired by this version over at from the Bartolini kitchens. Bacon can be substituted for pancetta but it will not taste quite as good. To make this a vegetarian dish omit the pancetta and substitute 1/4 cup wine for sherry, which will impart more flavor to replace the flavor the bacon would add. Add the sherry at the same time as the wine.
- 2-3 slices pancetta cut into very thin strips
- 1 zucchini chopped into medium chunks
- 3-4 green onions white parts minced, green parts chopped into fine rings
- 2 portabello mushrooms chopped into medium chunks
- 2 cloves garlic minced
- 2 tbsp chopped fresh oregano
- 1 tbsp chopped fresh parsley
- 1 cup dry white wine
- 1 lb thin pasta
- 1/4 cup Romano
Cook pasta to al dente in boiling salted water. Strain and set aside. Heat one tablespoon olive oil in large saute pan and fry pancetta until crisp. Drain oil reserving about a tablespoon in pan. Over medium heat cook white part of onions until softened then add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook until browned. Add zucchini and cook about 2 more minutes. Add wine and oregano, season with salt and pepper and cook on high until wine reduces by half. Reduce heat and add green part of onion and pasta to the pan. Toss contents together until incorporated. Remove from heat and add parsley and Romano. Mix and serve.