Zucchini Pappardelle di Estate

Chef John Granata of Camille's in Providence, R.I. joined The Rhode Show to share the restaurant's tasty, Italian dish, Zucchini Pappardelle di Estate.

THE INGREDIENTS:

1 lb. Pappardelle pasta
3 med. Zucchini
2 med summer squash
4 cloves garlic (chopped)
2 lg. Native tomatoes (cored & chopped)
¼ lb. Pancetta (chopped)
½ cup chicken broth
¼ cup extra virgin olive oil
½ cup freshly grated Pecorino Romano
Salt & Pepper

THE INSTRUCTIONS:

Cut ends of zucchini and summer squash. With a peeler, peel ribbons off all sides of squash until you hit the seeds in the center. Discard the center portion.

Bring large pot of water to a boil. Meanwhile, in large sauté pan on medium heat, add olive oil and pancetta. Let pancetta start to brown and add tomatoes. Cook until tomatoes start to get some color.

Add garlic, zucchini and summer squash. Sauté stirring until squash wilts and then remove from heat.

Add pasta to water and cook al dente. Drain pasta and add to sauce.

Add chicken stock salt, pepper and cheese and bring to a boil stirring until well coated. Serve immediately with additional cheese.

Buon Appetito!