Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary
Ingredients
Scale
- 12 oz. penne pasta
- 3 tbsp. olive oil
- 2 tbsp. dried rosemary, finely chopped
- 1 cup maple bacon
- 1 zucchini, cut into medallions and then cut into half
- 3 cloves garlic, minced
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1 cup plain yogurt, I used nestle’s
- 1/3 cup grated Parmesan cheese
- 1 tsp splenda {optional}
- 1 tsp salt
- optional garnish: extra shredded Parmesan and/or chopped fresh parsley
Instructions
- Prepare pasta al dente according to package instructions.
- Heat 2 Tbsp. oil in a large skillet over medium-high heat.
- Add the maple bacon to the skillet and cook for 3-4 minutes. Remove bacon and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add garlic and saute until brown.
- Then add zucchini, lemon juice and zest, salt, splenda and rosemary and saute for 4-5 minutes until the zucchini is cooked but still slightly crisp. Remove skillet from heat.
- Stir in yogurt and Parmesan cheese
- Once the pasta is finished cooking, drain the pasta but reserve 1/4 cup pasta water.
- Toss together the pasta, creamy vegetable mixture and the bacon.
- Add some of the reserved pasta water if needed to thin the sauce.
- Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.