Pasta with Pancetta and Fresh Vegetables

Ingredients

• 2 oz lightly baby arugula packed
• 8  baby pattypan squashes trimmed sliced
• 2 tablespoons parsley fresh chopped
• 1 teaspoon kosher salt 
• 1.3 cups orzo pasta uncooked
• 2 oz pancetta diced finely
• 1 pint pear tomatoes yellow halved
• 2 tablespoons butter unsalted
• 1 small zucchini thinly sliced

Equipment

• frying pan
• paper towels
• sauce pan
• slotted spoon
• colander

Directions

1. Bring a large saucepan of salted water to a boil.
2. Add orzo and cook according to package directions until al dente.
3. Drain in a colander and set aside.
4. While pasta is cooking, melt 1 Tbsp. butter in a large skillet over medium heat.
5. Add diced pancetta and cook, stirring, until crisp, about 6 minutes.
6. Transfer with a slotted spoon to paper towels.
7. Add squash and zucchini to pan and cook over medium-high heat, stirring occasionally, until golden and just tender, about 4 minutes.
8. Add cooked orzo, tomatoes, arugula, salt and remaining 1 Tbsp. butter to pan with zucchini; stir gently until arugula becomes wilted. Stir in chopped fresh parsley. If desired, serve with finely grated Parmesan cheese.