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Spaghetti Rigati with Vegetables and Pancetta (Spaghetti Rigati con Verdure e Pancetta Affumicata)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: Abruzzo

Wine pairing: Red

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Ingredients

1/2 poundbacon
3 cups (2 whole)medium zucchini, cut into 1/4-inch slices
1-1/2 cupsBARILLA Italian Baking Sauce
1/2 cupfreshly grated Parmigiano cheese
1/4 teaspooncrushed red pepper flakes, optional
1 box (16 ounces)BARILLA Spaghetti Rigati


SAUTE bacon in large skillet over medium-high heat until crisp; remove to paper towel-lined plate. Drain grease reserving 4 tablespoons drippings. Add drippings back to skillet.
SAUTE zucchini in drippings until tender, about 2 to 3 minutes.
CRUMBLE bacon into skillet. Add Italian Cheese Sauce and stir until heated. Stir in cheese and red pepper flakes.
COOK Spaghetti Rigati according to package directions; drain and return to pot.
POUR sauce mixture in hot Spaghetti Rigati; toss. Transfer to serving platter



Substitute pancetta for bacon.


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