Zucchini Bacon Pasta Toss Recipes

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CHEESY ZUCCHINI NOODLES WITH BACON

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Cheesy Zucchini Noodles with Bacon image

Steps:

  • Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
  • Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
  • Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

1 pound zucchini (about 3 medium)
1/2 cup cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, chopped
2 teaspoons unsalted butter
2 scallions, thinly sliced (white and green parts separated)
1 clove garlic, minced
2 teaspoons all-purpose flour
2/3 cup milk
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1/3 cup shredded Cheddar cheese

BEAUTIFUL ZUCCHINI CARBONARA

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Beautiful Zucchini Carbonara image

Steps:

  • Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
  • Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
  • Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
  • To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
  • Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
  • It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
  • Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

Sea salt and freshly ground black pepper
6 medium green and yellow zucchini
1 pound penne
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
12 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
Optional: a few zucchini flowers

PASTA WITH ZUCCHINI, BACON AND PARMESAN

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6



Pasta with Zucchini, Bacon and Parmesan image

Steps:

  • Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
  • In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 453.14 calorie, Fat 13.3 grams, SaturatedFat 5.3 grams, Carbohydrate 61.3 grams, Fiber 3.6 grams, Protein 22 grams

1 pound penne rigate pasta
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper

ZUCCHINI-BACON PASTA TOSS

A quick, savory side dish that includes veggies and starch in one with enough bacon and cheese that it may make a meat unnecessary. Its healthier cooked in olive oil but if you want to indulge substitute bacon grease. Prep time does not include cooking the bacon.

Provided by 3KillerBs

Categories     Summer

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 8



Zucchini-Bacon Pasta Toss image

Steps:

  • Heat olive oil in a very large skillet (I like to use my cast iron chicken fryer), and begin to saute onion on medium-high heat.
  • When onion is half cooked add squash and saute, stirring frequently until onion is browned and squash is nearly cooked.
  • Add bacon, Parmesan, and black pepper. Cover and let rest 3-5 minutes to soften cheese.
  • Toss with hot pasta and 1/4 cup Asiago cheese. Turn into serving dish. Top with remaining Asiago Cheese.

1 lb rotini pasta or 1 lb bow tie pasta, cooked according to package directions
1 -2 large onion, coarsely chopped
3 -4 zucchini (~8 inch) or 2 zucchini and 2 yellow squash, coarsely chopped
1/4-1/2 lb bacon, cooked and crumbled
1 -2 tablespoon olive oil
1/2 cup shredded asiago cheese, divided
1/3-1/2 cup grated parmesan cheese
fresh ground black pepper, to taste

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

Provided by Melissa Roberts

Categories     Pasta     Quick & Easy     Dinner     Basil     Bacon     Corn     Zucchini     Gourmet     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7



Zucchini, Corn, and Basil Fusilli with Bacon image

Steps:

  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
  • Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
  • Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
  • Top with crumbled bacon and a generous amount of freshly ground pepper.

6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano

BACON ZUCCHINI PASTA

Feed your family this better-for-you Bacon Zucchini Pasta recipe. Tossed with zesty Italian dressing and topped with tasty Parmesan, this Bacon Zucchini Pasta recipe tastes great any night of the week, any month of the year!

Provided by My Food and Family

Categories     Onions

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 9



Bacon Zucchini Pasta image

Steps:

  • Cook pasta as directed on package; drain. Cover to keep warm.
  • Meanwhile, cook and stir onion and garlic in hot oil in large nonstick skillet on medium-low heat 3 to 5 minutes or until tender. Add zucchini, water and dressing mix; stir. Cook an additional 7 to 10 minutes or until zucchini is tender, stirring occasionally.
  • Toss with pasta. Sprinkle with bacon and cheese.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

2 cups tri-color rotini pasta, uncooked
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp. canola oil
1 medium zucchini, thinly sliced
1/4 cup water
1 env. GOOD SEASONS Zesty Italian Dressing Mix
4 slices OSCAR MAYER Fully Cooked Bacon, chopped
3 Tbsp. KRAFT Grated Parmesan Cheese

PASTA WITH ZUCCHINI, TOMATOES AND BACON

This simple supper is a great way to use the last of garden zucchini and tomatoes. Adapted from Bon Appetit (September 2004)

Provided by ellie_

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9



Pasta With Zucchini, Tomatoes and Bacon image

Steps:

  • Cook bacon in a large dutch oven over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel covered plate to drain. Discard all but 3 tablespoons of bacon drippngs.
  • Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes.
  • Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes.
  • Meanwhile cook pasta in a pot of boiling water for 5 minutes and then add zucchini and cook for remaining time according to package directions. (about 10 minutes total time) Drain.
  • Add pasta, zucchini, bacon, tomatoes and oregano to onion in dutch oven. Toss and cook over medium-high heat for about 3-5 minutes or until pasta is coated with sauce.
  • Add cheese, toss, and cook for another few minutes or until cheese melts.
  • Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).

1 lb bacon, thick sliced, cut crosswise into one inch pieces
1 red onion, chopped
1 yellow bell peppers or 1 red bell pepper, cored and cut into strips
1 1/2 cups white wine (or 1/2 cup sherry and 1 cup white grape juice or just all white grape juice)
1 lb macaroni (rotini or elbow work well)
2 zucchini, halved lengthwise and cut into 1/2 inch pieces
3 tomatoes, seeded and chopped
1/3 cup fresh oregano, chopped
4 ounces crumbled goat cheese or 4 ounces feta cheese

ZUCCHINI AND BACON BAKE

This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

Provided by Leggy Peggy

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8



Zucchini and Bacon Bake image

Steps:

  • Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
  • Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
  • Bake for 40-45 minutes, or until golden brown.
  • Check the bottom. It sometimes browns faster.

Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2

12 ounces zucchini, shredded
1 large onion, chopped finely
6 -8 ounces lean bacon, in 1/2-inch dice
1 cup cheddar cheese, grated
1 cup self-raising flour
1/2 cup vegetable oil
5 eggs, slightly beaten with black pepper (see next item)
1/4 teaspoon black pepper

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