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
Sat fat 7g
How to Make It
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; 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.