Pasta With Zucchini, Tomatoes and Bacon

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

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  lb bacon, thick sliced, cut crosswise into one inch pieces
• 1  red onion, chopped
• 1  yellow bell peppers or 1  red bell pepper, cored and cut into strips
• 1 1⁄2 cups white wine (or 1/2 cup sherry and 1 cup white grape juice or just all white grape juice)
• 1  lb macaroni (rotini or elbow work well)
• 2  zucchini, halved lengthwise and cut into 1/2 inch pieces
• 3  tomatoes, seeded and chopped
• 1⁄3 cup fresh oregano, chopped
• 4  ounces  crumbled  goat cheese or 4  ounces feta cheese

Directions

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).