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
Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone.
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)