Join our community of Solution Seekers!

Pasta With Zucchini, Tomatoes, and Bacon

Pasta With Zucchini, Tomatoes, Bacon, and Feta
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 499
  • Fat 16g
  • Sat Fat 7g
  • Cholesterol 34mg
  • Sodium 724mg
  • Protein 20g
  • Carbohydrate 71g
  • Sugar 8g
  • Fiber 5g
  • Iron 4mg
  • Calcium 187mg
What does this mean? See Nutrition 101 .

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.