Avocado, Bacon and Tomato Pasta

Found in Cooking Club magazine.

• Ready In: 45 mins
• Serves: 6
• Yields: 6

Ingredients

• 6  slices  thick-cut bacon
• 12  ounces gemelli pasta or 12  ounces rotini pasta
• 1  medium red onion, chopped
• 3  tablespoons lime juice, divided
• 1  small  summer squash, chopped
• 1  tablespoon  minced garlic
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  extra-virgin olive oil
• 3  avocados, chopped (3 cups)
• 2  cups grape tomatoes, halved
• 4  ounces sugar snap peas, cut into 3/4-inch pieces (about 1 cup)
• 1⁄4 cup  grated parmesan cheese

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.