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Ingredients:
1 cup chopped *pancetta (optional)
1/2 cup sliced endive
2 cloves crushed and chopped garlic
1/2 chopped red bell pepper
1 med sized green zucchini, sliced
1 med sized yellow squash, sliced
4 or 5 baby portabella mushrooms, sliced
6 - 8 cherry or grape tomatoes, halved
1/8 teaspoon each salt & pepper
1 teaspoon each parsley and basil
1/4 cup white wine or chicken stock
1 lb farfalle pasta
Cooking Instructions:
Heat well salted water in large pot for boiling pasta.
While water is heating to a rolling boil, chop and slice all of your vegetables and pancetta.
Heat 2 tablespoons of olive oil in a large frying pan on medium high heat. Add pancetta and cook stirring until it begins to soften, about two minutes.
Next add endive, garlic and red pepper and cook until garlic and peppers begin to soften, about 3 minutes.
Add zucchini, yellow squash, and mushrooms and stir through. Add salt, pepper, parsley and oregano. Add wine or chicken stock and cover pan. Reduce heat to low.
Cook pasta as directed on package while vegetables are cooking.
When vegetables are almost cooked through, about 6 minutes, add tomatoes and cover again cooking for only another two minutes.
When pasta is cooked (about 10 minutes), add to pan and gently stir to mix all ingredients together.
Top with fresh chopped parsley and grated cheese.
*pancetta may be omitted completely for a vegetarian dish, or can be replaced with bacon or ham.
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