Gemelli With Butternut Squash, Pancetta, and Zucchini | Recipe Cloud App

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