Pasta With Pancetta And Fresh Vegetables

• 8 ounces (1 1/4 cups) uncooked orzo
• 2 tablespoons unsalted butter
• 1 (2 oz.) slice pancetta, finely diced
• 8 baby pattypan squashes, trimmed and sliced
• 1 small zucchini, thinly sliced
• 1 pint yellow pear tomatoes, halved
• 2 cups lightly packed baby arugula (about 2 oz.)
• 1 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley
• 1/4 cup finely grated Parmesan cheese, for serving (optional)

1. Bring a large saucepan of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain in a colander and set aside.
2. While pasta is cooking, melt 1 Tbsp. butter in a large skillet over medium heat. Add diced pancetta and cook, stirring, until crisp, about 6 minutes. Transfer with a slotted spoon to paper towels. Add squash and zucchini to pan and cook over medium-high heat, stirring occasionally, until golden and just tender, about 4 minutes.
3. Add cooked orzo, tomatoes, arugula, salt and remaining 1 Tbsp. butter to pan with zucchini; stir gently until arugula becomes wilted. Stir in chopped fresh parsley. If desired, serve with finely grated Parmesan cheese.

orzo, unsalted butter, pancetta, zucchini, yellow pear tomatoes, baby arugula, kosher salt, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-with-pancetta-fresh-vegetables (may not work)