Total Time
45mins
Prep 15 mins
Cook 30 mins

Found in Cooking Club magazine.

Ingredients Nutrition

Directions

  1. Cook bacon in large skillet over medium heat 10 minutes or until browned and crisp, turning once. Drain on paper towels; coarsely chop. Reserve 2 tablespoons of the bacon drippings in skillet.
  2. Cook pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.
  3. Meanwhile, heat reserved 2 tablespoons bacon drippings in skillet over medium heat until hot. Cook onion and 1 tablespoon of the lime juice 3 minutes, stirring occasionally. Add squash and garlic; cook and stir 1 minute. Stir in salt and pepper; place in large bowl.
  4. Heat oil in same skillet over medium heat until hot. Add avocados, tomatoes, sugar snap peas and remaining 2 tablespoons lime juice; gently toss. Reduce heat to low; cook 2 to 3 minutes or just until warm, stirring occasionally.
  5. Add avocado mixture to bowl with onion mixture, along with pasta and reserved pasta water; toss gently. Sprinkle with cheese.