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Quick Summer Garden Pasta
I love this recipe because I can use a little of this and that from my garden. Plus it's super easy for weeknights!
Course
Pasta
Cuisine
American
Season
Fall, Spring, Summer
Key Ingredient
Bacon, Parmesan Cheese, Peas, Zucchini
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
829
kcal
Author
Charity Beth Long
Ingredients
1
pound
spaghetti
4
slices
thick cut bacon
cut into 1/2 inch pieces
Juice of one lemon
Zest of one lemon
¼
cup
olive oil
2
teaspoon
fresh tarragon
chopped
2
teaspoon
fresh chives
chopped
3
cloves
garlic
minced
1
red onion
diced
1
large
zucchini
diced
½
cup
fresh or frozen peas
1
cup
Parmesan
shredded
Sea salt and freshly ground pepper to taste
Instructions
Cook spaghetti according to package instructions.
Place large skillet on medium-low heat and fry bacon.
Meanwhile, while bacon is cooking, combine lemon juice, zest, oil, chives, and tarragon and set aside.
Once bacon is crispy, transfer bacon with a slotted spoon to a plate covered with a paper towel.
Add garlic to bacon fat and cook for one minute.
Add zucchini and red onions and cook until tender but still crisp.
Add in peas and cook another 1-2 minutes.
Turn off heat and add pasta, bacon, lemon-herb mixture and Parmesan.
Toss to combine and season with salt and pepper to taste.
Nutrition
Calories:
829
kcal
|
Carbohydrates:
94
g
|
Protein:
31
g
|
Fat:
36
g
|
Saturated Fat:
11
g
|
Cholesterol:
41
mg
|
Sodium:
653
mg
|
Potassium:
599
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
509
IU
|
Vitamin C:
20
mg
|
Calcium:
354
mg
|
Iron:
3
mg