There is snow on the ground, and I feel the need to hibernate! This Lemon Pancetta Ziti pasta – is just what this weather calls for. I served it for my daughters first birthday and it was a big hit with the kids and adults. It’s comfort food with a touch of fresh spring flavor.
1 1/2 pounds ziti pasta
1 package diced pancetta (Trader Joes)
1-2 jars
Alfredo sauce
2 lemons, juice and zest
1 C basil, julienned
3 Tb fresh thyme
1 C shredded Mozzarella
1 C shredded Parmesan
1 C
Panko bread crumbs
EVOO (extra virgin olive oil)
S&P
Boil pasta until al dente. Drain and put in casserole dish. Sauté pancetta until browned. Drain oil and set aside. In a sauce pan heat cream sauce. Add pancetta, basil, thyme, and zest of two lemons and S&P. Take off heat and add juice of 2 lemons. Top pasta with cream sauce. Combine bread crumbs, mozzarella, and Parmesan and add on top of pasta. Drizzle with EVOO. Bake at 350 for 20-25 minutes or until top is brown. If you want to keep this #lowcarb substitute chicken breasts instead of pasta!
