Ziti di Pepe with Pancetta, Basil and Zucchini - Pizza Today

Ingredients

• 1 pound dry ziti pasta cooked in boiling, salted water for 8 minutes until al dente, then drained
• 1 medium zucchini
• 1 tablespoon extra virgin olive oil
• 4 ounces pancetta, cut into small cubes (bacon, prosciutto di Parma can also be substituted)
• 2 large garlic cloves or ¼ ounce, minced
• ½ yellow onion, minced
• 1 tablespoon medium coarse ground peppercorns
• 1 teaspoon flour
• ¾ cup whole milk, either warmed or at room temperature
• 2 tablespoons grated Pecorino or Parmesan
• ¼ to ½ ounce basil leaves, chopped, leaving one bud for garnish
• 1 quarter tomato, cored and cut into small squares for garnish