Zucchini And Garlic Pappardelle

• 1 lb pappardelle pasta
• 1 tbsp olive oil
• 4 oz pancetta
• 1 1/2 lbs zucchini, thinly sliced
• 2 cloves garlic, crushed
• 8 tbsp (1 stick) butter, chopped, softened
• 1 cup finely grated Parmesan cheese
• 1 tbsp finely grated lemon peel
• 1/2 cup heavy cream

1. Cook the pasta in large saucepan of boiling, salted water according to package directions; drain.
2. Meanwhile, heat the oil in a large skillet on medium-high heat. Cook the zucchini and garlic, stirring, until the zucchini is just tender.
3. Cook the pancetta in a small skillet until crisp. Drain on paper towels.
4. Combine the hot pasta with the zucchini mixture, butter, cheese, lemon peel and cream. Season to taste.
5. Divide among bowls; garnish each bowl with a couple of slices of pancetta.

pasta, olive oil, pancetta, zucchini, garlic, butter, parmesan cheese, lemon peel, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/33808 (may not work)