Skip to main content
Recipes

Gemelli with Zucchini, Tomatoes, and Bacon

By Brooke Dojny and Melanie BarnardPhotography by Scott Peterson
Image may contain Food Pasta and Macaroni

Recipe information

  • Yield

    6 Servings

Ingredients

12

bacon slices, cut crosswise into 1-inch pieces

1

large red onion, chopped (about 2 cups)

1

1/2 cups dry white wine

12

ounces gemelli or rotini (about 3 cups)

3

slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces

3

large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)

1

/3 cup chopped fresh oregano

1

cup crumbled soft fresh goat cheese (about 4 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    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 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.

    Step 3

    Add pasta, zucchini, bacon, tomatoes, and oregano to 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.

Explore Bon AppétitPastaZucchiniSquashVegetablePlum TomatoTomatoBaconCured MeatMeatGoat CheeseCheeseEasyQuickOne-Pot MealsWeeknight MealsMainNut-FreeSimmerDinner