by linzarella
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linzarella's Notes:
1 tablespoon olive oil Ask a question about this ingredient
2 ounces diced pancetta Ask a question about this ingredient
1 clove garlic, thinly sliced Ask a question about this ingredient
3-4 zucchini and summer squash, any variety, sliced into coins Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
1/4 cup creme fraiche Ask a question about this ingredient
1/2 tablespoon thyme leaves Ask a question about this ingredient
3 tablespoons parsley, minced Ask a question about this ingredient
3/4 cups sliced radicchio Ask a question about this ingredient
1/2 cup halved cherry tomatoes Ask a question about this ingredient
1/2 pound whole wheat linguine Ask a question about this ingredient
1/2 cup freshly grated parmesan Ask a question about this ingredient
In a large saute pan, heat olive oil over medium heat, add pancetta, and cook, stirring frequently, for 5-6 minutes. Turn heat to low, add garlic, and cook another minute or two.
Ask a question about this stepTurn heat to medium-low, add zucchini, salt, and pepper, and cook, stirring occasionally, for about 30 minutes.
Ask a question about this stepMeanwhile, boil pasta water and cook linguine according to directions on package. Drain, reserving about a half-cup of the cooking liquid.
Ask a question about this stepWhen linguine is almost done, add cherry tomatoes and radicchio to the zucchini, and cook until radicchio is just wilted. Add creme fraiche and herbs, and cook until thickened.
Ask a question about this stepAdd drained linguine to the zucchini sauce, and if sauce is too thick, add some of the reserved pasta water. Stir until pasta and sauce are well incorporated. Just before serving, top with grated parmesan.
Ask a question about this step
Kristen is the Senior Editor of food52.
