Spring Minestrone Pasta With Crispy Bacon

Submitted by CookingONTheSide

"This recipe is from Rachael Ray's magazine."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 6 slices thick-cut bacon, coarsely chopped
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1⁄2 lb short pasta, such as ditalini (1 1/2 cups)
• 1 (15 ounce) can cannellini beans, rinsed
• 2 zucchini, cut into matchsticks
• 1 cup frozen peas, thawed
• pepper
• 1⁄2 cup grated parmesan cheese, plus more for serving
• 1⁄4 cup chopped fresh basil
• fresh parsley, and
• of fresh mint
• 2 teaspoons grated lemon peel

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.