Pasta Primavera


Copper Chef Fry Pan

Cooker Device: 
Copper Chef


Prep time
Cooking time
Total time


2 teaspoons
Extra Virgin Olive Oil
4 ounces
pancetta, diced
8 ounces
baby zucchini, sliced
8 ounces
baby carrots
cherry tomatoes cut in half
4 cloves
garlic, minced
1⁄4 cup
White wine
1⁄4 cup
Chicken broth
1⁄2 cup
Heavy Cream
1⁄2 cup
grated pecorino, plus more for serving
1 teaspoon
1⁄2 teaspoon
ground black pepper
1 pound
farfalle pasta (cooked according to to manufacturer's directions)
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.