Zucchini, Olive & Bacon Pasta

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 1/2 bag penne rigate 450 g
  • 1/2 cup bacon, diced 125 mL
  • 2 fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons 0
  • 1/3 cup stuffed manzanilla olives, halved lengthwise 75 mL
  • 1 cup grape tomatoes, halved lengthwise 250 mL
  • freshly ground pepper, to taste
  • 1/4 cup finely chopped fresh chives 60 mL

Directions

  • Step 1

    Heat a large pot of salted water over medium-high heat and bring to a boil. Add pasta and cook according to package directions.

  • Step 2

    Meanwhile, in a deep-sided skillet, cook the bacon on medium heat until it begins to brown. Add the zucchini and olives and sauté on high heat until the zucchini starts to brown. Remove from heat and reserve.

  • Step 3

    Drain the pasta, reserving 1/2 cup (125 mL) cooking water. Pour pasta back into saucepan. Add the zucchini, olives and bacon and toss to combine. If the mixture looks dry, add cooking water, 1 tbsp (15 mL) at a time, to reach the desired consistency. Transfer to a serving dish and add tomatoes and pepper. Garnish with finely chopped fresh chives and serve.

Nutrition Facts

  • Nutrition Description ¼ of the recipe
  • Calories 510
  • Fat 9 g
  • Saturated Fat 2.5 g
  • Carbs 89 g
  • Protein 20 g
  • Cholesterol 15 mg
  • Fibre 6 g
  • Sodium 460 mg