Rigatoni with diced zucchini and bacon are really delicious. They are prepared in no time, and in my opinion, a dish like this, so rich in flavor, should be considered a main course… adding a sprinkle of Pecorino Romano makes them irresistible!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 14 oz Whole wheat rigatoni
- 1.1 lbs Roman zucchini
- 5.3 oz Bacon
- to taste Salt and pepper
- to taste Grated Pecorino Romano
- 1 clove Small garlic
Preparation
Get your butcher to slice the bacon for you, but not too thin.
Then cut it into strips, and fry it in a non-stick pan until it turns brown.
Remove it and place it on a paper towel: it will become crispy.
In the same pan and in the bacon cooking base, cook the zucchini after washing, drying, and dicing them.
Add a chopped garlic clove, just a pinch of salt and pepper, and cook.
Meanwhile, cook the pasta, drain it, and toss it in the pan with the veggies.
Plate, add the crispy bacon, and to taste, a sprinkle of grated Pecorino Romano.
Serve the Rigatoni with diced zucchini and bacon hot.
Notes
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