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Pasta Primavera

Pasta Primavera

Copper Chef 11" Skillet

Recipe Type: Pasta

Servings: 6

Ingredients

  • 2 teaspoon Extra Virgin Olive Oil
  • 4 ounce pancetta, diced
  • 8 ounce baby zucchini, sliced
  • 8 ounce baby carrots
  • 10 cherry tomatoes cut in half
  • 4 clove garlic, minced
  • 0.25 cup White wine
  • 0.25 cup Chicken broth
  • 0.5 cup Heavy Cream
  • 0.5 cup grated pecorino, plus more for serving
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 pound farfalle pasta
  • 1 pinch parsley, for garnish

Directions

  1. In an 11” Copper Chef Skillet, warm the olive oil and pancetta over medium-high heat.
  2. Cook until the pancetta is crispy, about 4 minutes.
  3. Add the zucchini, carrots, tomatoes and garlic and cook until tender, about 8 minutes.
  4. Deglaze the pan with the white wine and chicken stock.
  5. Add the cream, pecorino, salt and pepper and cook until the sauce slightly thickens, about 4 minutes.
  6. Add the pasta and toss to combine.
  7. Serve with a sprinkling of pecorino cheese and parsley.