Orecchiette with Zucchini and Pancetta

Ingredients

• 1.5 pounds zucchini, sliced into thin rounds
• 4 cloves garlic, minced
• .5 pounds pancetta
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt, more for pasta water
• .5 teaspoons pepper, more to taste
• 1 pound orecchiette (shells or rigatoni also work well)
• .5 cups grated parmesan
• 1 handful fresh basil, torn

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