Pasta With Pancetta And Fresh Vegetables

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8 ounces (1 1/4 cups) uncooked orzo

2 tablespoons unsalted butter

1 (2 oz.) slice pancetta, finely diced

8 baby pattypan squashes, trimmed and sliced

1 small zucchini, thinly sliced

1 pint yellow pear tomatoes, halved

2 cups lightly packed baby arugula (about 2 oz.)

1 teaspoon kosher salt

2 tablespoons chopped fresh parsley

1/4 cup finely grated Parmesan cheese, for serving (optional)

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