Ingredients
- 3 pieces Applewood smoked bacon, cooked and crumbled or diced and then fried, whichever you prefer
- 1 small to medium yellow squash (or zucchini) sliced in half moons
- 1/2 medium onion, chopped
- 1 cup grape tomatoes (cut in quarters about the same size if you were chopping a full size tomato)
- 1/4 teaspoon dried thyme
- Salt & pepper to taste
- 1/2 cup dried pasta (I used mezze penne)
- 1/2 cup reserved cooking water from pasta
- 2 ounces Neufchatel cheese
- Grated parmesan cheese
How to Make
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Step 1: Saute bacon, drain well and set aside. Fry onion in about 2 teaspoons of the bacon drippings. Add squash and tomatoes when the onion is soft. Season with thyme, salt & pepper. Continue simmering until the veggies are soft, about 10 minutes.
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Step 2: Cook pasta in boiling, salted water according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water. Add the cubed Neufchatel cheese to the reserved pasta water and stir until dissolved.
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Step 3: Pour the sauce into the skillet with the veggie mixture. Add cooked pasta to the skillet. Stir well to combine and continue simmering for a few minutes or until most of the liquid has been absorbed.
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Step 4: Add most of the crumbled bacon to the skillet, reserving some for garnish. Sprinkle the plated pasta with parmesan cheese and then top with a few additional pieces of bacon.
We hope you enjoy this recipe!
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