Barilla® White Fiber Thin Spaghetti

with Zucchini, Yellow Squash, Fennel & Crispy Pancetta



Ingredients for 6 people

  • 1 box Barilla® White Fiber Thin Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • 2 zucchini, sliced half moon
  • 1 yellow squash, sliced half moon
  • 1 fennel, diced
  • 4 ounces Pancetta, rendered
  • Salt and pepper to taste
  • 1 tablespoon parsley, chopped
  • ½ cup, Parmigiano-Reggiano cheese 


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Meanwhile in a large skillet sauté garlic in olive oil for 1-2 minutes
  3. 3
    Add fennel, zucchini and yellow squash and sauté until slightly golden in color
  4. 4
    Cook pasta according to package directions
  5. 5
    Drain pasta reserving ½ cup of the pasta cooking water
  6. 6
    Toss pasta with the vegetables, add the pasta cooking water and bring to a simmer
  7. 7
    Remove the skillet from the heat and fold in the cheese and parsley
  8. 8
    Top with crispy pancetta

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