Another favorite pasta

As I've said, my picky eater's first vegetable was zucchini. Add bacon and pasta, and you've got a winner. This is an easy weeknight recipe.

Pasta with Zucchini, Pancetta and Walnuts

1/3 c. olive oil, separated

3 medium sized zucchini, cut into matchsticks with a mandoline

1/2 lb. pancetta, cut into matchsticks

1/4 tsp. red pepper flakes

3 cloves garlic, sliced

1 c. toasted walnuts, roughly chopped

1 c. mint leaves, tear the larger ones in pieces

1 lb. short pasta

Grated parmesan cheese

Set a large pot of water to boil for the pasta. Heat a medium sized skillet on high heat. Add 1 T. olive oil and when it heats, add the zucchini. Stir occasionally until the zucchini begins to brown. Use a slotted spoon to remove zucchini to a plate. Set aside.

Put up the pasta and cook to al dente package directions.

Add the remaining oil and the pancetta, garlic and red pepper flakes to the skillet over medium heat. Stir occasionally until the pancetta just begins to brown. Drain the pasta, reserving 1/2 c. cooking water. Reduce heat in the skillet to low. Add the pasta, walnuts, mint, zucchini, and a bit of the cooking water if the dish is dry. Toss all ingredients together and serve hot with lots of grated parmesan cheese.