Sunday, February 4, 2007

Spaghetti with Bacon, Zucchini & Garlic

4 slices bacon, snipped into pieces
2 small to medium zucchini
2 Tbsp plus 1 tsp olive oil
2 cloves garlic, minced
Salt and pepper
1/2 pound spaghetti, cooked al dente
1/4 cup grated Parmigiano or Romano

Cook bacon pieces over medium heat until crisp; drain and set aside.

Meanwhile, grate zucchini.

When bacon is done cooking, add garlic to the drippings. Cook and stir for 1-2 minutes, until garlic is lightly browned. Add shredded zucchini. Season with salt and pepper. Saute zucchini 7 to 10 minutes.

Add hot, drained pasta to the pan. Toss spaghetti with zucchini and additional 1 tsp olive oil. Add parmesan cheese and stir to combine. Serve hot.

Note: To make this a vegetarian meal, omit bacon and substitute olive oil for the bacon grease.

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