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.
Deborah Mele 2002