Pasta with Zucchini, Bacon and Parmesan
Recipe courtesy of Kathleen Daelemans
- Level: Easy
- Yield: 6 servings
- Nutritional Analysis Per Serving: Calories 453, Total Fat 13.3g, Saturated Fat 5.3g, Carbohydrates 61.3g, Dietary Fiber 3.6g, Protein 22g
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- 1 pound penne rigate pasta
- 4 ounces bacon, sliced into 1/2-inch pieces
- 2 pounds zucchini (about 2 large), diced
- 1/2 to 1 cup reserved pasta water
- 3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
- Coarse salt and cracked black pepper
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- Boil the pasta in salted water until al dente. Drain, reserving 1 cup cooking liquid. Return pasta to the pot.
- In a large skillet over medium heat, cook bacon until crisp and golden, rendering the fat. Add diced zucchini and saut until tender yet vibrant. Warm pasta gently over low heat, toss in bacon, zucchini, cheese, and reserved pasta water. Stir until emulsified and creamy. Season with salt and pepper to taste. Serve hot.
Whip up this irresistible pasta dish tonighttender zucchini, crispy bacon, and nutty Parmesan unite in just 30 minutes for a weeknight win that feeds six with balanced flavor and nutrition.
Each serving delivers satisfying nutrition: 453 calories, 13.3g total fat (5.3g saturated), 61.3g carbs, 3.6g fiber, and 22g proteinfilling yet light.
Key ingredients shine: sturdy penne rigate clings to the silky sauce, smoky bacon infuses richness, fresh zucchini adds crisp freshness, and finely grated Parmigiano-Reggiano brings bold umami. Reserved pasta water creates a dreamy emulsionno cream required.
Master the cooking process: Salt your pasta water generously for flavor. Render bacon first for infused fat, then quick-saut zucchini to keep it snappy. Combine off-heat to melt cheese smoothly. Taste boldlypasta loves seasoning!
Embrace the simplicity and speed that makes this beginner-friendly and versatile. Scale for date night or crowd, pair with salad or garlic bread. Pro tips: Grate Parmigiano fresh for silkiness, pat zucchini dry to avoid excess water, add garlic or lemon for zing. Store leftovers up to 3 days; reheat with a splash for perfection.
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