Bacon Zucchini Pasta Recipes

ZUCCHINI-BACON PASTA TOSS

Zucchini-Bacon Pasta Toss image

A quick, savory side dish that includes veggies and starch in one with enough bacon and cheese that it may make a meat unnecessary. Its healthier cooked in olive oil but if you want to indulge substitute bacon grease. Prep time does not include cooking the bacon.

Provided by 3KillerBs

Categories Summer

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb rotini pasta or 1 lb bow tie pasta, cooked according to package directions
1 -2 large onion, coarsely chopped
3 -4 zucchini (~8 inch) or 2 zucchini and 2 yellow squash, coarsely chopped
1/4-1/2 lb bacon, cooked and crumbled
1 -2 tablespoon olive oil
1/2 cup shredded asiago cheese, divided
1/3-1/2 cup grated parmesan cheese
fresh ground black pepper, to taste

Steps:

Heat olive oil in a very large skillet (I like to use my cast iron chicken fryer), and begin to saute onion on medium-high heat.
When onion is half cooked add squash and saute, stirring frequently until onion is browned and squash is nearly cooked.
Add bacon, Parmesan, and black pepper. Cover and let rest 3-5 minutes to soften cheese.
Toss with hot pasta and 1/4 cup Asiago cheese. Turn into serving dish. Top with remaining Asiago Cheese.

PASTA WITH ZUCCHINI, BACON AND PARMESAN

Pasta with Zucchini, Bacon and Parmesan image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

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

Steps:

Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 453.14 calorie, Fat 13.3 grams, SaturatedFat 5.3 grams, Carbohydrate 61.3 grams, Fiber 3.6 grams, Protein 22 grams

BACON ZUCCHINI PASTA

Bacon Zucchini Pasta image

Feed your family this better-for-you Bacon Zucchini Pasta recipe. Tossed with zesty Italian dressing and topped with tasty Parmesan, this Bacon Zucchini Pasta recipe tastes great any night of the week, any month of the year!

Provided by My Food and Family

Categories Onions

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

2 cups tri-color rotini pasta, uncooked
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp. canola oil
1 medium zucchini, thinly sliced
1/4 cup water
1 env. GOOD SEASONS Zesty Italian Dressing Mix
4 slices OSCAR MAYER Fully Cooked Bacon, chopped
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook pasta as directed on package; drain. Cover to keep warm.
Meanwhile, cook and stir onion and garlic in hot oil in large nonstick skillet on medium-low heat 3 to 5 minutes or until tender. Add zucchini, water and dressing mix; stir. Cook an additional 7 to 10 minutes or until zucchini is tender, stirring occasionally.
Toss with pasta. Sprinkle with bacon and cheese.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

PASTA WITH ZUCCHINI, TOMATOES AND BACON

Pasta With Zucchini, Tomatoes and Bacon image

This simple supper is a great way to use the last of garden zucchini and tomatoes. Adapted from Bon Appetit (September 2004)

Provided by ellie_

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb bacon, thick sliced, cut crosswise into one inch pieces
1 red onion, chopped
1 yellow bell peppers or 1 red bell pepper, cored and cut into strips
1 1/2 cups white wine (or 1/2 cup sherry and 1 cup white grape juice or just all white grape juice)
1 lb macaroni (rotini or elbow work well)
2 zucchini, halved lengthwise and cut into 1/2 inch pieces
3 tomatoes, seeded and chopped
1/3 cup fresh oregano, chopped
4 ounces crumbled goat cheese or 4 ounces feta cheese

Steps:

Cook bacon in a large dutch oven over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel covered plate to drain. Discard all but 3 tablespoons of bacon drippngs.
Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes.
Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes.
Meanwhile cook pasta in a pot of boiling water for 5 minutes and then add zucchini and cook for remaining time according to package directions. (about 10 minutes total time) Drain.
Add pasta, zucchini, bacon, tomatoes and oregano to onion in dutch oven. Toss and cook over medium-high heat for about 3-5 minutes or until pasta is coated with sauce.
Add cheese, toss, and cook for another few minutes or until cheese melts.
Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).

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