There are those nights that go like this:
"I have angel hair pasta. That's good, I want this dinner to be easy. Oh look at what I have in the fridge. Might as well throw a bunch of it together. Oh yeah, that looks good too...and that! And that!"
And yeah, sometimes that is just a complete and utter disaster and ends in me wishing I had just ordered take-out. However, sometimes it turns out being your favorite dish of the week! Recently, I had the luck (or was it intuition?) to create a situation like the latter.
Zucchini, Feta and Pancetta Angel Hair
A handful of angel hair--you know how much you'll eat
2 tablespoons, olive oil
Half of a small zucchini, sliced
A few slices of pancetta, sliced
1/2 of a shallot, sliced
A few slices of feta, crumbled
salt and pepper to taste
Bring a pot of water to a boil and cook the pasta according to directions.
Meanwhile, heat up a skillet with the olive oil. Add the shallots and a few minutes later, add the zucchini to brown on both sides. Salt and pepper to taste.
Start another skillet heating for the egg. Once the pasta is almost ready, cook the egg to your liking--I enjoy sunny side up or basted. (A poached egg will be great as well!)
Add the pancetta to the skillet with the zucchini and sauté for a few minutes.
Once the pasta is ready, drain and top with the zucchini mixture, the egg and the crumbled feta.
The rich flavor of the shallots, with the saltiness of the feta and the pancetta went so well together, while the wonderful yolk of the egg really brought all of the flavors together into one hearty dish.