Spring Minestrone Pasta With Crispy Bacon

Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe is from Rachael Ray's magazine.

Ingredients Nutrition

Directions

  1. In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels.
  2. In a large saucepan, heat the bacon fat over medium heat.
  3. Add the onion and cook until softened, about 4 minutes.
  4. Add 4 cups water and the salt and bring to a boil.
  5. Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes.
  6. Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes.
  7. Remove from the heat and stir in the parmesan, herbs and lemon peel.
  8. Using a slotted spoon, transfer the pasta and vegetables to bowls.
  9. Top with more parmesan and the reserved bacon.