I like to mix vegatables and cheese to create interesting pasta sauces, and this one is a good example. You could easily add some chicken to this dish to create a complete meal in a bowl.

1 Pound Dried Pasta Such as Penne, Rigatoni or Fusilli

3 Tablespoons Olive Oil

1/2 Cup Chopped Onion

2 Cloves Garlic, Minced

1/4 Cup Chopped Pancetta (Or Bacon If Pancetta Is Not Available)

2 Firm, Fresh Zucchini, Cut Into Large Dice

4 Sun-Dried Tomatoes, Chopped

4 Ounces Gorgonzola Cheese, Diced

1 Cup Dry White Wine

Salt & Pepper

8 Pitted Black Olives, Chopped

1 Tableespoon Capers

1/4 Cup Fresh, Chopped Parsley

Grated Cheese For Serving If Desired


Heat the oil in a heavy saucepan, and then add the onions and pancetta and cook until the onions are tender, about 5 minutes. Add the garlic and zucchini, and cook until the zucchini is almost tender. Add the wine, olives, capers, sun-dried tomatoes, gorgonzola cheese, and mix well. Season with salt and pepper, and cook for another minute or two until the cheese melts and a sauce is created.

Cook the pasta until al dente. Mix together the drained pasta and the zucchini mixture over medium heat for a minute of two. Garnish with the chopped parsley, and serve with grated cheese if desired.

Buon Appetito!
Deborah Mele 2002