Penne with Pancetta and Vegetables Topped with Goat Cheese

Ingredients:

1/4 cup olive oil
1 red onion, minced
1 tablespoon minced garlic
6 ounces pancetta, diced
1 small zucchini, halved lengthwise and cut crosswise into 1/4-inch
thick slices
salt and pepper
1 pint cherry tomatoes, halved
1/2 pound dry penne, cooked and drained
4 ounces goat cheese
2 tablespoons minced fresh basil

Preparation:

In a large skillet set over moderate heat cook the onion and garlic in
the olive oil, stirring occasionally, for 3 minutes, or until
softened.

Add the pancetta and cook the mixture, stirring, for 2 minutes. Add
the zucchini and salt and pepper to taste and cook the mixture,
stirring occasionally, for 3 minutes more. Add the cherry tomatoes and
cook, stirring, 2 minutes, or just until heated through.

In a large bowl combine the pasta with the pancetta mixture, the goat
cheese and the basil. Transfer to a serving plate and garnish with a
sprig of fresh basil.






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