This is a nice summer pasta that is good for summer vegetables. I use zucchini but any summer squash is good and you could use a mix. If you want a vegetarian version, then leave out the bacon but you will probably need to add more salt.

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Name: Lemon Zucchini Pasta with Bacon
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 5 slices bacon thick cut, cut into ribbons; 1 T Olive Oil; 1 -2 Zucchini 2 if small, 1 if large, sliced in circles; 1/2 Lemon juice and zest; 1 1/2 T garlic; salt; pepper; 3/4 cup Parmesan cheese or Parmesan/Pecorino mix; 1/2 box cellantini or other curly pasta

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INGREDIENTS

5 slices bacon ; thick cut, cut into ribbons
1 T Olive Oil
1 -2 Zucchini ; 2 if small, 1 if large, sliced in circles
1/2 Lemon ; juice and zest
1 1/2 T garlic
salt
pepper
3/4 cup Parmesan cheese ; or Parmesan/Pecorino mix
1/2 box cellantini ; or other curly pasta

INSTRUCTIONS

Bring a pot of salted water to the boil for the pasta. As soon as it's boiling, add pasta and cook til al dente per package ingredients (about 10-11 minutes depending on pasta type).

Meanwhile in a large skillet, add olive oil and bacon cut into small ribbons and saute over medium heat. After a few minutes, push bacon to one side and add zucchini . Make sure that that the zucchini is in one layer. Sprinkle zucchini with salt and pepper. Cook zucchini until its brown on one side, then turn over and brown second side. Continue to turn bacon until brown and crispy. When zucchini and bacon are browned, remove from pan and set aside. drain most of the bacon grease. Add garlic and lemon zest to the pan and cook over low heat. Deglaze pan with lemon juice and stir. Return zucchini and bacon to pan. Add about 1/2 cup of the parmesan and keep warm until pasta is finished. Add pasta and a 1/2 ladle of the starchy pasta water and toss with vegetables. Add a big more parmesan, reserving some to top each plate when you are serving.

Notes: if you want a bit more "zing" you can add some red pepper flakes when you add the garlic and cook. Alternatively you can add a bit more pepper.

NOTES

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Lemon Zucchini Pasta with Bacon

5 slices bacon thick cut, cut into ribbons
1 T Olive Oil
1 -2 Zucchini 2 if small, 1 if large, sliced in circles
1/2 Lemon juice and zest
1 1/2 T garlic
 salt
 pepper
3/4 cup Parmesan cheese or Parmesan/Pecorino mix
1/2 box cellantini or other curly pasta

Bring a pot of salted water to the boil for the pasta. As soon as it's boiling, add pasta and cook til al dente per package ingredients (about 10-11 minutes depending on pasta type).

Meanwhile in a large skillet, add olive oil and bacon cut into small ribbons and saute over medium heat. After a few minutes, push bacon to one side and add zucchini . Make sure that that the zucchini is in one layer. Sprinkle zucchini with salt and pepper. Cook zucchini until its brown on one side, then turn over and brown second side. Continue to turn bacon until brown and crispy.  When zucchini and bacon are browned, remove from pan and set aside. drain most of the bacon grease. Add garlic and lemon zest to the pan and cook over low heat. Deglaze pan with lemon juice and stir. Return zucchini and bacon to pan. Add about 1/2 cup of the parmesan and keep warm until pasta is finished. Add pasta and a 1/2 ladle of the starchy pasta water and toss with vegetables. Add a big more parmesan, reserving some to top each plate when you are serving.

Notes: if you want a bit more "zing" you can add some red pepper flakes when you add the garlic and cook. Alternatively you can add a bit more pepper.

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 4 Servings

Calories: 217
Calories from Fat: 184 (85%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 2.2g
Cholesterol 27.8mg		9 %
Sodium 362.5mg		12 %
Potassium 111.2mg		3 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.2g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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