Pasta With Zucchini, Tomatoes and Bacon

READY IN: 25mins
Recipe by ellie_

This simple supper is a great way to use the last of garden zucchini and tomatoes. Adapted from Bon Appetit (September 2004)

Top Review by Deb from Ca

Very tasty, healthy and delicious! I made some changes based on preference and what I had on hand. I used a 14 oz can of tomatoes instead of fresh, cilantro instead of oregano, leftover whole wheat spaghetti instead of macaroni and 1/2 pound of bacon instead of 1 pound. My husband and I both loved it. Thanks for the quick, yummy recipe!

Ingredients Nutrition


  1. 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.
  2. Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes.
  3. Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes.
  4. 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.
  5. 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.
  6. Add cheese, toss, and cook for another few minutes or until cheese melts.
  7. Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).

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