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

fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons

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

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.

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