Sliced young zucchini fried along with fragrant Italian pancetta and then mixed with boiled shell pasta, grated parmesan, fresh chopped mint and lemon zest, which fills the dish with a refreshing taste. Due to their shape, shells collect a lot of delicious juices the rest of the ingredients, and the paste is very saturated. Before sprinkle it with crispy spicy topping of fried on a pan of breadcrumbs with mint and lemon zest. This easy to cooking pasta is a great option for a summer menu. value of one serving: (total 4) Calories 600, total fat 22 g., saturated fats 6 g., proteins 22 g., carbohydrates 77 g., fiber 5 g. cholesterol 29 mg., sodium 885 mg., sugar 8 g. Share with друзьями: 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr medium pasta shells
- 1 thick slice of yesterday’s village bread torn on pieces
- 3 tbsp. l extra virgin olive oil
- 2 tbsp. l chopped fresh mint
- 2 tsp grated lemon zest
- 110 gr. diced pancetta
- 1 red onion, finely chopped
- 1 large zucchini or zucchini, cut into pieces of 1 cm.
- 0.5 tbsp. grated parmesan cheese (approx. 55 gr.)
Recipes with similar ingredients: pasta, zucchini, zucchini, cheese parmesan, pancetta, bacon, mint
Recipe preparation:
- In a large pan, bring salted water to a boil. Add the pasta and cook as recommended on packaging. Cast separately about 1 and 1/4 tbsp. paste water, drain the rest.
- Meanwhile, grind the bread in the food processor so that rough crumbs turned out. In a large frying pan in a moderately weak heat 1 tbsp. l olive oil. Add bread crumbs and fry for 4 minutes. Transfer to a small bowl and stir 1 tbsp. l mint, 1 tsp lemon zest, 1/4 tsp salt and a little black pepper.
- Wipe the pan and return to medium heat. Add 1 tbsp. l olive oil and pancetta. Fry until pancetta is crispy around the edges, about 2 minutes. Add red onion and fry, until it begins to soften, about 2 minutes.
- Increase the heat to moderately strong, add zucchini and sprinkle with 0.5 tsp. salt and a pinch of black pepper. Fry stirring until zucchini is slightly browned around the edges, about 2 minutes. Add 3/4 tbsp. deferred pasta water and cook, until the zucchini is soft, 2-3 minutes.
- Put the pasta in the pan. Sprinkle the remaining 1 tbsp. l olive oil and mix, adding if necessary the remaining water to make the sauce more liquid. Remove the pan from fire, stir in the cheese and the remaining 1 tbsp. l mint and 1 tsp. lemon zest. Sprinkle with spicy bread crumbs.
