Pasta with Bacon, Zucchini & Spinach

Reader recipe submitted by Caprice, Las Vegas, Nevada.

This easy pasta combines bacon, zucchini and spinach with garlic, Parmesan and fresh basil. It has some of the savory flavors people associate with carbonara, but it is a lighter vegetable pasta without an egg-based sauce.

Ingredients

• 12 ounces mini farfalle or another small pasta shape
• 3/4 cup chopped bacon
• 1-2 tablespoons olive oil, as needed
• 1 clove fresh garlic, minced
• 3/4 cup zucchini, diced
• 1 large handful baby spinach
• Salt and black pepper, to taste
• 1/2 cup Parmigiano Reggiano, grated
• 1 tablespoon fresh basil, torn

Directions

1. Bring a large pot of water to a boil and cook the pasta according to the package directions. Before draining, reserve about 1/2 cup of the pasta cooking water.
2. Meanwhile, cook the bacon in a large sauté pan until crisp. Remove the bacon and drain on paper towels, leaving a small amount of bacon drippings in the pan.
3. Add 1 tablespoon olive oil to the pan if needed. Add the garlic and cook for about 30 seconds, just until fragrant.
4. Add the zucchini and cook for 3-4 minutes, or until beginning to soften. Add the spinach and cook just until wilted. Season lightly with salt and black pepper.
5. Add the drained pasta and cooked bacon to the pan. Toss everything together.
6. Remove from the heat and stir in the Parmesan and basil. Add a little reserved pasta water, a tablespoon or two at a time, until the cheese lightly coats the pasta.
7. Taste and add additional salt, pepper or olive oil if needed. Serve warm.