Zucchini-Bacon Pasta Toss |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. 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 |
Directions:
1. 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.
2. When onion is half cooked add squash and saute, stirring frequently until onion is browned and squash is nearly cooked.
3. Add bacon, Parmesan, and black pepper. Cover and let rest 3-5 minutes to soften cheese.
4. Toss with hot pasta and 1/4 cup Asiago cheese. Turn into serving dish. Top with remaining Asiago Cheese.
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