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Pasta Primavera

Copper Chef 11" Skillet

Recipe Type:  Pasta
Servings  6
2  teaspoon  Extra Virgin Olive Oil  
4  ounce  pancetta, diced  
8  ounce  baby zucchini, sliced  
8  ounce  baby carrots  
10    cherry tomatoes cut in half  
4  clove  garlic, minced  
0.25  cup  White wine  
0.25  cup  Chicken broth  
0.5  cup  Heavy Cream  
0.5  cup  grated pecorino, plus more for serving  
1  teaspoon  salt  
0.5  teaspoon  ground black pepper  
1  pound  farfalle pasta  
1  pinch  parsley, for garnish  

  1. In an 11” Copper Chef Skillet, warm the olive oil and pancetta over medium-high heat.
  2. Cook until the pancetta is crispy, about 4 minutes.
  3. Add the zucchini, carrots, tomatoes and garlic and cook until tender, about 8 minutes.
  4. Deglaze the pan with the white wine and chicken stock.
  5. Add the cream, pecorino, salt and pepper and cook until the sauce slightly thickens, about 4 minutes.
  6. Add the pasta and toss to combine.
  7. Serve with a sprinkling of pecorino cheese and parsley.