Gemelli with Courgette, Tomatoes, and Bacon

Ingredients for Gemelli with Courgette, Tomatoes, and Bacon

• 12 bacon slices, cut crosswise into 1-inch pieces

• 1 large red onion, chopped (about 475ml )

• 350ml dry white wine

• 350g gemelli or rotini (about 725ml )

• 3 slender courgette, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces

• 3 large plum tomatoes, seeded, coarsely chopped (about 230g )

• 50g chopped fresh oregano

• 120g crumbled soft fresh goat cheese (about 110g )

How to make Gemelli with Courgette, Tomatoes, and Bacon

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add courgette and boil until pasta is tender but still firm to bite and courgette is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.

Add pasta, courgette, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.