Best Bacon Zucchini Pasta Recipes

PASTA WITH ZUCCHINI, BACON AND PARMESAN

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.

PASTA WITH ZUCCHINI, TOMATOES AND BACON

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).

BACON ZUCCHINI PASTA

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.

BACON, TOMATO AND ZUCCHINI PASTA SAUCE

Steps:

• Slice bacon into 1cm slices.
• Slice zucchini into thin rounds.
• Slice onion and capsicum into lengths (about .5 cm wide).
• Warm the olive oil in a non stick pan and sauté the bacon, zucchini, onion and capsicum until soft.
• Add in the garlic and herbs and sauté for 1 - 2 minutes.
• Add in the tomatoes and puree and simmer for 10 minutes.
• Taste and add salt and pepper if desired.
• Use this on your favourite pasta.

ZUCCHINI-BACON PASTA TOSS

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.

TURKEY BACON ZUCCHINI PASTA

Steps:

• Prep: Cook turkey bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Dice.
• Heat oven to 325 degrees F. Place sunflower seeds on baking sheet, and toast for 4 to 5 minutes.
• Make Pea Pesto: In food processor, add basil, parsley, peas, garlic, pine nuts, lemon zest and juice, and cheese. Pulse to combine. With machine running, add in olive oil and mix to combine. Season with salt and pepper.
• Make Zucchini Pasta: In colander, toss zucchini with kosher salt and allow to sit for 10 minutes.
• Heat a large saute pan over medium heat and add olive oil. Add zucchini to pan and cook for 3 minutes, or until slightly softened.
• Add in 1 cup Pea Pesto and stir to combine. Add sun-dried tomatoes and cook for additional 2 minutes. Season with salt and pepper.
• Remove to platter and top with arugula, smoked mozzarella, sunflower seeds, and turkey bacon.