You are here: Home » Recipes » Pappardelle of Zucchini and Summer Squash Pappardelle of Zucchini and Summer Squash Recipe by Our Cookbook Collection Yield 4 servings Photography by Karen Wise PrintEmail Ingredients 2 farm-fresh zucchini1 to 2 farm-fresh summer squash1/4 cup extra-virgin olive oil4 slices pancetta (about 1/4 pound), coarsely chopped (optional)6 garlic cloves, roasted, puréed1/2 cup half-and-half4 tablespoons grated Parmigiano-Reggiano cheese Pinch of grated nutmeg1/2 teaspoon Tabasco sauce8 fresh basil leaves, torn Freshly ground black pepper Instructions Scrub the zucchini and summer squash clean and pat dry with paper towels. Using a vegetable peeler, peel the zucchini and squash lengthwise into thin wide slices. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the pancetta, if using, and sauté until golden and crispy, 3 to 4 minutes. Add the garlic purée and sauté about 30 seconds. Toss in the zucchini and squash and sauté for 2 to 3 minutes. Add the half-and-half with 2 tablespoons of the Parmigiano-Reggiano and toss thoroughly to coat. Season with the nutmeg, Tabasco, and basil and stir to mix. Taste to adjust the seasonings, if necessary. Transfer to a serving dish, season with the remaining 2 tablespoons Parmigiano-Reggiano and black pepper to taste, and serve. Reprinted with permission from Silvia Lehrer’s Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End (Running Press, May 2011).