Servings: 4

INGREDIENTS:

• 1 cup Fresh coarse bread crumbs
• 1/2 tsp Crushed red-pepper flakes
• 1/4 cup Extra-virgin olive oil
• 3/4 lb Linguini pasta
• 1/4 lb Thinly sliced pancetta, cut into 1-inch pieces
• 3/4 lb Leeks, split, rinsed, sliced
• 1 lb Red peppers, quartered, julienned
• 1 lb Butternut squash, peeled and cut into 2 x 1/4 inch sticks
• 3/4 lb Broccoli, peeled and coarsely chopped
• 3 large Cloves garlic, minced
• 3/4 tsp Salt
• 1/2 tsp Freshly ground pepper

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C). In a bowl, mix the bread crumbs, crushed red-pepper flakes, and 1 tablespoon of olive oil. Place the mixture on a baking sheet and bake for 5 minutes, until toasted, stirring once. Set aside.
2. Meanwhile, cook the linguini pasta according to the package label directions. Drain the pasta, reserving 3/4 cup of the cooking liquid. Keep the pasta hot.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pancetta and cook for 8 minutes, or until crisp, stirring occasionally. Remove the pancetta from the skillet using a slotted spoon and transfer it to a bowl.
4. In the same skillet with the drippings, add the leeks and sauté for 10 minutes, or until tender but not browned. Remove the leeks from the skillet using a slotted spoon and add them to the bowl with the pancetta.
5. In the skillet, add the remaining 2 tablespoons of olive oil and heat it over medium-high heat. Add the red peppers, butternut squash, and sauté for 4 minutes. Then, add the broccoli, minced garlic, and 1/4 cup of the reserved pasta water. Cover the skillet and cook over high heat for 3 minutes, or until the vegetables are just tender.
6. In a serving bowl, combine the cooked linguini pasta, the remaining 1/2 cup of pasta water, the sautéed vegetables, the pancetta mixture, salt, and freshly ground pepper. Toss all the ingredients together until well combined.
7. Sprinkle the bread crumb mixture on top of the pasta.
8. Serve the pasta dish immediately.

Here are some variations you can consider for the described recipe:

1. Vegetarian Option: Omit the pancetta or replace it with vegetarian-friendly alternatives such as tempeh or tofu bacon. This variation allows vegetarian individuals to enjoy the dish.
2. Herbaceous Twist: Add fresh herbs such as basil, parsley, or thyme to the dish. Toss them in with the cooked pasta and vegetables for an added burst of flavor and freshness.
3. Cheese Lover’s Delight: Sprinkle grated Parmesan, pecorino romano, or crumbled feta cheese over the pasta just before serving. The melted cheese will add richness and a savory element to the dish.
4. Protein Boost: Add cooked chicken breast or shrimp to the dish for an additional protein source. Simply cook the protein separately and mix it in with the pasta and vegetables.
5. Roasted Vegetables: Roast the red peppers, butternut squash, and broccoli in the oven for a caramelized and slightly smoky flavor. Toss the roasted vegetables with the pasta for a more intense flavor profile.
6. Spicy Kick: Increase the amount of crushed red pepper flakes or add diced jalapeños for a spicier version of the dish. Adjust the heat level according to your preference.
7. Creamy Variation: Stir in a dollop of creamy goat cheese or mascarpone into the pasta for added creaminess and richness. It will create a luscious sauce that coats the pasta and vegetables.
8. Sun-Dried Tomato Twist: Add chopped sun-dried tomatoes in oil to the dish. The concentrated flavor of the tomatoes will add a slightly tangy and sweet element to the pasta.
9. Whole Wheat Option: Substitute regular linguini pasta with whole wheat linguini for a healthier twist. The whole wheat pasta adds more fiber and nutrients to the dish.
10. Garnish with Fresh Greens: Before serving, garnish the pasta with a handful of fresh arugula or baby spinach leaves for a pop of color and a fresh taste.