It's that time of year! Harvest season - honestly my favorite time of year. I just love the transition to fall and all of the amazing dishes that this time of year brings. I'm putting all of my basil and zucchini from my garden to good use with some pretty amazing pasta dishes lately. This one is full of flavor and won't leave you feeling tired and bloated because I use jovial gluten free pasta. If you know me, you know I love to use jovial. It's organic pasta from Italy... what could be better?! Oh yes, adding a bunch of harvested vegetables and herbs - you've got to try this. My husband and I literally ate it straight out of the pan!
Ingredients:
olive oil
1 zucchini, thinly sliced
1 shallot
5 cloves of garlic, minced
1/4 teaspoon red pepper flakes
3-4 pieces of pancetta, thinly sliced
Jovial gluten free spaghetti, 1/2 pound
1/4 cup pasta water, reserved
1/3 cup parmesan cheese, grated
fresh basil
Instructions:
Drizzle 2-3 tablespoons of olive oil into a large hot cast iron skillet. Next caramelize pancetta, shallot, garlic, zucchini and red pepper flakes over medium heat for about 8 minutes. Meanwhile, cook the pasta according to the package. Before draining the pasta, reserve about 1/4 cup of pasta water. Add pasta, parmesan cheese and pasta water to the skillet with camamelized veggies. Toss to mix everything together and melt the cheese. Season with sea salt and freshly ground black pepper. Top with fresh basil and serve - enjoy! Happy Harvest Season!
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