Pasta With Zucchini, Tomatoes, and Bacon

pasta-zucchini-bacon-feta-tomatoes
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 499 calories
    • Fat 16 g
    • Sat Fat 7 g
    • Cholesterol 34 mg
    • Sodium 724 mg
    • Protein 20 g
    • Carbohydrate 71 g
    • Sugar 8 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 187 mg
  • August 2012

Ingredients

  1. Check 3/4pound cavatappi or other short pasta
  2. Check 4 slices bacon
  3. Check 1tablespoon olive oil
  4. Check 2 medium zucchini (about 1 pound), halved and thinly sliced
  5. Check kosher salt and black pepper
  6. Check 1pint grape tomatoes
  7. Check 3/4cup Feta, crumbled (4 ounces)
  8. Check 1/2cup fresh basil leaves

Directions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; transfer to a plate, let cool, then break into pieces. Reserve the skillet.
  3. Add the oil, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.
  4. Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with the basil.