Zucchini Sauce

Submitted by Joan

1/4 pound pancetta, cut into small dice

2 Tblspns olive oil

4 zucchini (about 1.5 pounds) peeled, halved lengthwise, and sliced into 1/4 inch half moons

4 cloves of garlic minced

1/4 tsp red pepper flakes

1/2 Cup white wine

1 Cup low-sodium chicken stock

4 Tbs unsalted butter

2 Tbs chopped parsley

1 lb pasta (penne, rigatoni, etc.)

1 Cup grated parmesan

Cook pancetta in large skillet until crisp. Transfer pancetta to paper towels.

Add oil to skillet and heat. Add zucchini and cook until just tender. Stir in garlic and red pepper flakes, cook until fragrant. Add wine and cook until liquid has almost evaporated. Add broth and cook until slightly thickened (about 3 minutes). Puree mixture in blender with butter and parsley until smooth. Season with salt and pepper.

Meanwhile cook pasta, drain and return to pot. Stir in zucchini sauce and 1/2 cup cheese. To serve,sprinkle top with remaining cheese and pancetta.

This is the exact recipe. We use more garlic and more parsley. It is amazingly creamy.