Campanelle Lemon Summer Pasta with Pancetta
Prep time
Cook time
Total time
Recipe type: Entree, Pasta, Side Dish
Serves: 6-7
  • 1lb. campanelle pasta
  • 4oz pancetta diced
  • 2 shallots diced
  • 4 garlic cloves minced
  • 1 cup zucchini diced
  • 1-1/3 cups slender asparagus chopped into ½ inch sections
  • 1-1/3 cups heirloom cherry tomatoes cut in half or thirds
  • ⅔ cup pecorino romano cheese
  • ⅔ cup pasta water reserved
  • 5oz arugula
  • 4oz Lemon vinaigrette with Herbal Fusion
  • Sweet basil chopped for garnish
  • Flat leaf Italian parsley chopped for garnish
  • Course sea salt
  1. Start with bringing a large pot of salted water to a boil.
  2. Add pasta and begin to cook per instructions on the box.
  3. Meanwhile on the stove top, using a large sauté pan, set heat to medium and sauté pancetta with a wooden spoon until crisp, about 4-5 minutes.
  4. Transfer pancetta to drain on a plate lined with paper towel. Reserve grease in pan.
  5. Add shallot to the same pan and on medium heat, sauté for 3 minutes or until soft.
  6. Toss in garlic and sauté for another minute.
  7. Add in zucchini and asparagus and sauté for about 5-6 minutes.
  8. Turn heat off and set aside.
  9. Drain pasta yet reserving ⅔ cups of pasta water.
  10. With heat set to medium-low, add pasta back to the large pot along with the reserved pasta water and arugula and stir together.
  11. Add in veggie sauté to pasta and stir to combine ingredients together.
  12. Pour in vinaigrette, add pancetta and cheeses and continue to stir until ingredients are redistributed.
  13. Turn heat off.
  14. Plate pasta and add the basil, parsley and course sea salt on top to finish.
  15. Add in cheese
  16. Add in tomatoes and sauté for an additional 3-5 minutes or until tomatoes begin to soften.
Recipe by Sweet Is The Spice at