Spring Minestrone Pasta With Crispy Bacon

This recipe is from Rachael Ray's magazine.

• Ready In: 35 mins
• 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.