Zucchini, Olive & Bacon Pasta
Prep time: 10min
Total time: 30min
Serves 4
1/2 bag
Penne Rigate
450 g
1/2 cup
bacon, diced
125 mL
2
fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons
0
1/3 cup
Stuffed Manzanilla Olives, halved lengthwise
75 mL
1 cup
grape tomatoes, halved lengthwise
250 mL
Freshly ground pepper, to taste
1/4 cup
finely chopped Fresh Chives
60 mL
¼ of the recipe
calories
510
fat
9 g
saturated fat
2.5 g
carbs
89 g
protein
20 g
cholestrol
15 mg
fibre
6 g
sodium
460 mg
potassium
360 mg
Directions
-
Heat a large pot of salted water over medium-high heat and bring to a boil. Add pasta and cook according to package directions.
-
Meanwhile, in a deep-sided skillet, cook the bacon on medium heat until it begins to brown. Add the zucchini and olives and sauté on high heat until the zucchini starts to brown. Remove from heat and reserve.
-
Drain the pasta, reserving 1/2 cup (125 mL) cooking water. Pour pasta back into saucepan. Add the zucchini, olives and bacon and toss to combine. If the mixture looks dry, add cooking water, 1 tbsp (15 mL) at a time, to reach the desired consistency. Transfer to a serving dish and add tomatoes and pepper. Garnish with finely chopped fresh chives and serve.
