Rating: 3 stars
111 Ratings
  • 5 star values: 22
  • 4 star values: 18
  • 3 star values: 26
  • 2 star values: 38
  • 1 star values: 7
Dawn Perry

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.

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  • 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.

  • 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.

Nutrition Facts

499 calories; fat 16g; saturated fat 7g; cholesterol 34mg; sodium 724mg; protein 20g; carbohydrates 71g; sugars 8g; fiber 5g; iron 4mg; calcium 187mg.
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