There’s nothing better than the vast array of fresh fruits and vegetables available in the summertime.
In years past, I’ve grown zucchini and tomatoes, among other things, in my own garden, but this year, life got in the way and I didn’t plant my garden. Good thing there’s a Brookshire’s right down the road from my house.
My kids and I tried this recipe last week. My younger son was very excited to be having pasta for dinner, until he realized that it was not mac-and-cheese out of a box. His enthusiasm rallied, however, when he discovered this recipe included bacon. Let’s be honest, who doesn’t get excited about bacon?
We ate this warm for dinner, and then had the leftovers cold for lunch the next day. It was excellent both ways and my kids even went back for seconds. That’s a success in my book.
Feeling Festive Friday Night Pasta
3/4 lb short pasta such as radiatore or cavatappi
4 slices bacon
2 medium zucchini, quartered lengthwise and sliced
1/4 of a red onion, sliced (soak red onion in ICE water for about 20 minutes before using, it takes the bite out of the onion)
Sea salt and pepper
1 pint grape or cherry tomatoes, halved
4 oz Feta, crumbled
1/2 cup spicy oregano, chopped
Cook pasta according to package directions. Drain, reserving about 1/2 cup of the cooking liquid.
Meanwhile, cook bacon in a large cast iron skillet over medium heat until crisp. Remove, let cool and break into pieces. Drain most of the bacon fat from the skillet, leaving about a tablespoon. Add zucchini, onion and tomatoes to the skillet and season with salt and pepper to taste. Cook until the vegetables are tender and tomatoes are softened, about 4 to 6 minutes.
Add the pasta and the cooking water to the skillet and toss to mix. Remove from the heat and add bacon and feta. Sprinkle with spicy oregano and serve immediately.
Nutritional Information: Calories 351; Calories from Fat 92; Total Fat 10.2g; Cholesterol 31mg; Sodium 511mg; Total Carbohydrates 50.9g; Dietary Fiber 3.1g; Sugars 8.4g; Protein 15.8g