| 1 box | BARILLA Whole Grain Rotini |
| 3 tablespoons | olive oil |
| 2 cloves | garlic |
| 1/2 small onion | onion, sliced |
| 4 ounces | pancetta, julienne |
| 1/2 pound | button mushrooms, sliced |
| 1/2 cup | vegetable broth |
| 1 cup | zucchini, sliced into half moon shape |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | Romano cheese, grated |
BRING a large salted pot of water to a boil
COOK garlic in the olive oil in a sauté pan over medium heat, until slightly yellow.
ADD sliced onions, and pancetta.
ADD mushrooms and zucchini and sauté until for 3 minutes. Add vegetable broth and continue cooking until the liquid is reduced by half. Season with salt and pepper. Remove from heat and stir in the grated cheese.
COOK Whole Grain Rotini according to package directions. Drain, reserving 1 cup of the pasta cooking water.
ADD pasta to the skillet toss with the sauce mixture. Add small amounts of the pasta cooking water if sauce becomes too dry.