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Gemelli With Butternut Squash, Pancetta, and Zucchini
Ingredients
- 1 medium-sized leek, white part only, halved lengthwise, well rinsed
- 1 medium (8 ounces) zucchini, ends trimmed
- 2 tablespoons olive oil
- 1/2 cup (3.5 ounces) finely chopped pancetta or ham
- 2 cups (8 ounces) butternut squash, 1/2-inch cubes peeled fresh or frozen (slightly thawed)
- Salt
- 12 ounces gemelli, penne, small shells, or other pasta shape
- 1 cup heavy (whipping) cream or creme fraiche
- Freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup chopped fresh cilantro or parsley, for serving
- Freshly shredded Parmesan cheese, for serving
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