Restaurant Reviews
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Mozzarella Cheese
Egg Pasta
Bread Dipping Oil
Cured Green Olives
Pizza Dough
Penne With Goat Cheese
Pasta With Zucchini
Whole Wheat Pasta With Zesty Tomato Sauce
Wild Mushroom Pizza
Healthy Whole Wheat Pizza
Sausage And Eggplant Calzone
Mixed Spring Greens With Goat Cheese
Grilled Squid Salad
Fava Bean And Shrimp Salad
Fish Soup With Gremolata
Lentil Soup With Escarole And Pancetta
Pasta - Pasta With Zucchini, Sun-Dried Tomato, And Gorgonzola Cheese

I like to mix vegatables and cheese to create interesting pasta sauces, and this one is a good example. You could easily add some chicken to this dish to create a complete meal in a bowl.

1 Pound Dried Pasta Such as Penne, Rigatoni or Fusilli

3 Tablespoons Olive Oil

1/2 Cup Chopped Onion

2 Cloves Garlic, Minced

1/4 Cup Chopped Pancetta (Or Bacon If Pancetta Is Not Available)

2 Firm, Fresh Zucchini, Cut Into Large Dice

4 Sun-Dried Tomatoes, Chopped

4 Ounces Gorgonzola Cheese, Diced

1 Cup Dry White Wine

Salt & Pepper

8 Pitted Black Olives, Chopped

1 Tableespoon Capers

1/4 Cup Fresh, Chopped Parsley

Grated Cheese For Serving If Desired

Heat the oil in a heavy saucepan, and then add the onions and pancetta and cook until the onions are tender, about 5 minutes. Add the garlic and zucchini, and cook until the zucchini is almost tender. Add the wine, olives, capers, sun-dried tomatoes, gorgonzola cheese, and mix well. Season with salt and pepper, and cook for another minute or two until the cheese melts and a sauce is created.

Cook the pasta until al dente. Mix together the drained pasta and the zucchini mixture over medium heat for a minute of two. Garnish with the chopped parsley, and serve with grated cheese if desired.

Buon Appetito!
Deborah Mele 2002