Categories: Pasta

Ingredients

• Kosher salt
• 12 oz. medium pasta shells
• 1 thick slice day-old country bread, torn into pieces
• 3 tbsp. olive oil
• 2 tbsp. chopped fresh mint
• 2 tsp grated lemon zest
• Black pepper
• 4 oz. pancetta, diced
• 1 red onion, finely chopped
• 1 large zucchini, cut into 1/2-inch pieces
• 1/2 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve about 1 1/4 cups cooking water, then drain.

2. Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tbsp. olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tbsp. mint, 1 tsp lemon zest, 1/4 tsp salt and black pepper.

3. Wipe out the skillet and return to medium heat. Add 1 tbsp. olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 tsp salt and black pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2-3 minutes.

4. Add the pasta to the skillet. Drizzle the remaining 1 tbsp. olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tbsp. mint and 1 tsp lemon zest. Top with the seasoned breadcrumbs.

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