Asparagus, zucchini pancetta pasta

Ingredients:

1 (13oz) box pasta
1 bunch of trimmed asparagus
1 zucchini 3.5Oz of pancetta
1 cup of cooking cream
Salt at will
Paper
Olive oil Parmesan

Clean the asparagus and cut the soft parts to peaces. Clean the zucchini and slice it. Cut the pancetta to small and thin pieces. Cook the pasta at your own taste, wash it and let it rest while making sauce.

Heat the olive oil in pan and throw in the pancetta for a minute or two. Then add the zucchini and asparagus. Stir it for about 10 minutes. Don't let it burn in the process, add water if needed. Now it's time for cooking cream and seasoning. Add the salt and pepper at will. Stir it for another 2 or 3 minutes, remove the pan from heat, add the pasta and stir it good this time. Serve the dish on a plate with lots of Parmesan on top.

Enjoy!

Twice-Baked Potatoes in a Dish and Potato Skins

9 medium russet potatoes 4 ounces cream cheese 1/2 cup sour cream 4 tablespoons butter 3 cloves garlic, finely chopped 1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried 2 1/2 to 3 cups shredded cheddar cheese canola oil to fry in sour cream, if desired 3 green onions, sliced

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Best meatballs I've ever made :)

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