Avocado, Bacon and Tomato Pasta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found in Cooking Club magazine. Ingredients:
6 slices thick-cut bacon |
12 ounces gemelli pasta or 12 ounces rotini pasta |
1 medium red onion, chopped |
3 tablespoons lime juice, divided |
1 small summer squash, chopped |
1 tablespoon minced garlic |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons extra-virgin olive oil |
3 avocados, chopped (3 cups) |
2 cups grape tomatoes, halved |
4 ounces sugar snap peas, cut into 3/4-inch pieces (about 1 cup) |
1/4 cup grated parmesan cheese |
Directions:
1. Cook bacon in large skillet over medium heat 10 minutes or until browned and crisp, turning once. Drain on paper towels; coarsely chop. Reserve 2 tablespoons of the bacon drippings in skillet.
2. Cook pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.
3. Meanwhile, heat reserved 2 tablespoons bacon drippings in skillet over medium heat until hot. Cook onion and 1 tablespoon of the lime juice 3 minutes, stirring occasionally. Add squash and garlic; cook and stir 1 minute. Stir in salt and pepper; place in large bowl.
4. Heat oil in same skillet over medium heat until hot. Add avocados, tomatoes, sugar snap peas and remaining 2 tablespoons lime juice; gently toss. Reduce heat to low; cook 2 to 3 minutes or just until warm, stirring occasionally.
5. Add avocado mixture to bowl with onion mixture, along with pasta and reserved pasta water; toss gently. Sprinkle with cheese.
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