Pasta with Zucchini Tomatoes and Bacon
Transform weeknight dinners with this irresistible Pasta with Zucchini, Tomatoes, and Bacon, a quick yet flavorful dish that's sure to delight your taste buds. Featuring al dente spaghetti tossed in a light, savory sauce made from crispy bacon, tender zucchini, and juicy cherry tomatoes, this recipe is a celebration of fresh and vibrant ingredients. A hint of garlic and red pepper flakes adds a subtle kick, while a sprinkle of Parmesan and fresh basil provides a creamy, aromatic finish. Perfect for busy nights, this 35-minute recipe brings comfort food to your table without compromising on flavor. Serve it with a side of garlic bread or a crisp green salad, and enjoy a restaurant-quality meal right at home. Keywords: pasta with zucchini, pasta with bacon, zucchini tomato pasta, weeknight dinner recipes, quick pasta recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Spaghetti or pasta of choice
- 6 slices Bacon
- 2 medium Zucchini
- 2 cups Cherry tomatoes
- 2 tbsp Olive oil
- 3 cloves Garlic
- 0.5 tsp Red pepper flakes
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Fresh basil leaves
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
While the pasta cooks, chop the bacon into small pieces and cook it in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and drain excess grease on a paper towel. Leave about 1 tablespoon of bacon fat in the skillet.
Slice the zucchini into thin half-moons and halve the cherry tomatoes. Mince the garlic.
In the same skillet used for the bacon, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Add the sliced zucchini to the skillet and sauté for 3-4 minutes until tender but still slightly crisp.
Stir in the cherry tomatoes and cook for another 2-3 minutes until the tomatoes begin to soften and release their juices.
Return the cooked bacon to the skillet and stir to combine all ingredients.
Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta. Heat until everything is warmed through.
Stir in 1/4 cup of grated Parmesan cheese and freshly chopped basil leaves. Season with salt and black pepper to taste.
Serve immediately with additional Parmesan cheese sprinkled on top for garnish, if desired.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 8728 mg | 379% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 37.3 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1468 mg | 113% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
