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spring zucchini pasta

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  • 2 cups cooked rotini pasta*
  • 1 tbsp olive oil
  • 1/2 cup diced pancetta
  • 1 cup thinly sliced leeks, white and light green part only
  • 1 1/2 cup thinly sliced zucchini
  • 1 cup fresh or frozen peas
  • 1/4 cup chicken stock
  • 1tbsp butter
  • good handful of parmesan cheese
  • coarse salt & freshly ground black pepper, to taste

*1 cup of dry, uncooked pasta yields about 2 cups cooked pasta.


  1. If you’re using dry pasta, go ahead and prepare it according to the package instructions. Drain and set aside.
  2. In a large skillet warm the olive oil over medium heat. Add the pancetta and sauté until lightly golden, about 3-5 minutes.
  3. Throw in the leeks and cook until they start to soften, about 3 minutes. Add the zucchini and continue to cook for another 3 minutes or so. Season with salt and pepper.
  4. Now add your pasta to the pan. Pour in the chicken stock, butter, and a good handful of parmesan cheese. Stir well until the liquid starts to thicken. Add the peas.
  5. To serve, pile the pasta onto a giant platter or into a nice serving bowl.
  6. Garnish with extra parmesan on the side.