Pasta with Zucchini, Bacon, and Goat Cheese

12 slices bacon, cut into 1-inch pieces

2 cups chopped red onion

1 1/2 cups dry white wine

3 cups pasta (use your favorite shape, rotini works well)

3 small zucchini, cut into 1/2-inch half-moons

1 1/2 cups chopped tomato (seeded)

1/3 cup chopped fresh oregano

1 cup soft, fresh goat cheese (crumbled)

 

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. 

Using slotted spoon, transfer to paper towels to drain. 

Pour off all but 4 tablespoons drippings from skillet.

Add onion and saute until soft, about 3 minutes. 

Add zucchini and toss with onion and coat with bacon dripping, saute lightly. (It should be tender, but still crisp.)

Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. 

Drain.

Add pasta, bacon, tomatoes, and oregano to zucchini and onion in skillet. 

Toss over medium-high heat until sauce coats pasta, about 3 minutes. 

Add cheese and toss until beginning to melt, about 2 minutes. 

Season to taste with salt and pepper and serve. (Serves 6)


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