Italigreek Pasta

In these recipies, I’ve tried to incorporate what seems to be a new thing in the produce department…the grape tomatoes. They’ve suddenly become very popular here! Anothre thing I tried to do was make sure that whatever meat was used could very well be leftover, and it would not matter a bit. I myself can’t bear to throw good food away, and if it’s in the fridge more than a couple of days after I cook it, it gets carefully wrapped and popped into the freezer for one of such recipies so that I don’t have to run out and buy more food, when there’s a perfectly good supply set aside for such purposes. I wouldn’t hold onto such leftovers longer than a month, however.

Italigreek Pasta

1 pkg gnocci or tortellini ( you can begin cooking this while you prepare the other ingredients)

1/3 pound pancetta, sliced into thin ribbons
1 pt grape tomatoes (or you can us cherry tomatoes, halved, or plum tomatoes, quartered)
1 cup crumbled feta cheese
1 large zucchini OR 1 pkg frozen spinach, thawed and drained

In a saucepan, heat 3 tbsp butter and I cup milk. When the butter is melted, add 1 tbsp flour. Stir till the flour is incorporated, then reduce to low heat. Add 1 tbsp lemon juice and 2 tbsp finely chopped parsley.

After you drain the cooked pasta, add the veggies and pancetta to it, and toss over very low heat till warmed through. then, pour the milk mixture over it, and gently toss together.