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Summer Pasta with Zucchini, Garlic and Lemon

summer zucchini pasta on a gray plate
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5 from 1 review

  • Author: Becky Schmieg
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dish, Main Course
  • Cuisine: American

Ingredients

Units Scale
  • 4 strips bacon
  • 10 oz spaghetti noodles
  • 3 tbsp olive oil
  • 3 small zucchini (grated)
  • 1 orange bell pepper (chopped)
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • zest from 1 lemon
  • 1 cup grated parmesan cheese
  • 1/3 cup chopped parsley (optional)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • pinch of crushed red pepper flakes
  • 1/3 cup fresh parsley, chopped

Instructions

  1. Cook bacon in a skillet until crisp and place on a paper towel. Set aside. 
  2. Bring a large pot of water to a boil. Once boiling, add salt to the water before adding the pasta. 
  3. Heat olive oil in a large skillet over medium heat. You can use some remaining bacon grease if you’d like or clean the pan and use olive oil only. Add the bell pepper and cook for a few minutes before adding the zucchini. Add the salt and pepper, stir and cook until bell pepper and zucchini are both soft. 
  4. Add the garlic, lemon juice, zest, crushed red pepper. Mix and cook for an additional minute. Stir in 1/2 cup of the parmesan after turning off the heat. 
  5. Once pasta is cooked and drained, add to the skillet with the veggie mixture and mix with tongs until pasta is coated and veggie are evenly distributed. 
  6. Top with remaining cheese and cheese. Break the bacon in pieces and add to the top as well. 
  7. Serve with extra lemon wedges if desired.
  8. Enjoy!

Find it online: https://www.figjar.com/endless-summer-pasta/