Dinner doesn’t need to be complicated; especially when you can whip out this spectacular Italian dish in just 30 minutes.

Tricolor Fusilli Pancetta with Zucchini

Cook pasta according to package directions; drain, reserving 1/4 cup pasta water, and set aside.

Don’t overcook your pasta! Since the pasta will finish cooking in the sauce, I like to boil my pasta for one minute less than the package suggests. This way, my pasta will still be al dente.

Heat olive oil in a large skillet over medium-high heat. Add onions, and season with black pepper. Cook for 3 to 4 minutes or until crisp-tender. Add pancetta, zucchini, and basil; cook 7 to 10 minutes or until zucchini is tender. Season with red pepper flakes and salt.

Stir in orange bell peppers. Saute 2 to 3 minutes or until peppers are crisp-tender.

Stir in cooked pasta, reserved 1/4 cup pasta water, and ricotta salata. Cook for about 1 minute or until pasta is cooked through. Divide pasta between 4 serving plates and garnish with additional fresh basil and ricotta salata, if desired.