1. In a heavy saucepan, heat the oil and add the pancetta. Cook until the pancetta is lightly brown and beginning to crisp. Add the onions, and cook until the onions are soft and translucent. 2. Add the zucchini and cook until tender crisp. Next add the garlic and cook only until it begins to sizzle. Add the tomatoes, basil, salt and pepper and cook for ten minutes. 3. Add the cream and mix well. Keep the sauce warm over low heat. 4. Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain, and toss the pasta with the sauce and fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
