Pasta With Zucchini, Tomatoes, and Bacon

Pasta With Zucchini, Tomatoes, Bacon, and Feta
Marcus Nilsson
This colorful, company-worthy pasta dish gets a nice salty bite from the crumbled bacon and Feta.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3/4
pound
cavatappi or other short pasta
4
slices bacon
1
tablespoon
olive oil
2
medium zucchini (about 1 pound), halved and thinly sliced
kosher salt and black pepper
1
pint
grape tomatoes
3/4
cup
Feta, crumbled (4 ounces)
1/2
cup
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.
Dawn Perry
August 2012

Nutritional Information

  • Per Serving
  • Calories 499
  • 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
What does this mean? See Nutrition 101.