• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound penne
  • 3 medium zucchini
  • 6 ounces pancetta, diced
  • 1/4 cup olive oil
  • 1 small onion, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano-Reggiano, grated

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Bring a large pot of salted water to a boil.
  2. Rinse the zucchini under cold water and cut into thin strips.
  3. In a large skillet over medium heat, sauté the onion in olive oil until translucent. Add the pancetta and cook until golden.
  4. Add the zucchini and salt and pepper. Allow the zucchini to soften and turn golden.
  5. Cook the pasta until al dente and drain. Add the pasta to the skillet with the zucchini mixture and cook together for a couple of minutes. (If the mixture seems dry, add a few tablespoons of the pasta water).
  6. Serve Immediately!