Pasta With Zucchini, Tomatoes, Bacon, and Feta
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3/4 pound cavatappi or some 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
- 4 ounces Feta, crumbled (about 3/4 cup)
- 1/2 cup fresh basil leaves
Directions
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. 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.
- 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.
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
.
Quick Tip
Try crumbled goat cheese or shaved Parmesan in place of the Feta.
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