Cheesy Pasta with Zucchini and Bacon
User Reviews
0.0
0 reviews
Unrated
Cheesy Pasta with Zucchini and Bacon
Report
A simple, indulgent, cheesy pasta with zucchini and crispy bacon is a weeknight dinner that the whole family can agree on. It's basically grown-up mac and cheese!
Share:
Ingredients
- 1 lb. fusilli (or other short pasta)
- 4 slices thick-cut bacon, chopped
- 1 medium zucchini, diced
- ½ of a sweet onion, diced
- 4 tablespoons (½ of a stick) salted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2% if you don’t have whole milk)
- 2 cups (about 8 ounces) grated white cheddar cheese or Gruyere cheese (or use a combination of two types of cheese)
- ½ cup (about 2 ounces) finely grated Parmesan cheese
- ¾ teaspoon kosher salt (plus extra for the pasta water)
- ¼ teaspoon garlic powder
- Ground black pepper, to taste
- Optional garnish: fresh lemon zest, chopped fresh herbs, crushed red pepper flakes
Add to Shopping List
Instructions
- Cook the pasta in a large pot of well-salted boiling water, according to the package directions. Drain.
- While you’re waiting for the pasta water to boil, cook the bacon in a large skillet or Dutch oven over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving 1 tablespoon of drippings in the pan.
- Add the zucchini and onion to the bacon drippings in the skillet. Cook until the vegetables are soft, about 5-7 minutes. Remove the zucchini and onions to the plate with the bacon.
- Without washing the skillet or Dutch oven, add the butter to the pan and melt over medium heat. Sprinkle in the flour and whisk constantly for 2 minutes as the mixture bubbles and turns a light golden color.
- Gradually add the milk, whisking constantly. Increase the heat to medium-high and bring the mixture to a simmer, whisking frequently. Simmer for 3 minutes.
- Remove the sauce from the heat. Stir in the cheeses, salt, garlic powder, and pepper. Whisk until the cheese melts smoothly into the sauce.
- Add the cooked pasta, bacon, zucchini, and onion to the cheese sauce. Stir well until everything is coated in the sauce. Taste and season with additional salt and pepper, if necessary. Garnish with fresh lemon zest, chopped fresh herbs, and crushed red pepper flakes.
Notes
- Use cheese that you grate by hand. Do not use pre-shredded cheese in a bag or a can of pre-grated Parmesan, because those packaged cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly into the sauce.
- Salt the water before boiling your pasta. This is your chance to season the noodles for a flavorful dish!
- Remove the pot from the heat before adding the cheese so that the sauce stays creamy and smooth. When cheese gets too hot, it separates and gives the sauce a grainy texture.
- Cooking for a smaller family? Cut all of the ingredients in half to serve 3-4 people.
- Garnish the finished dish with fresh thyme, fresh basil, fresh parsley, or fresh rosemary for an earthy flavor, use grated lemon zest for a bright, acidic component, or sprinkle with crushed red pepper flakes or a dash of cayenne pepper to make it spicy.
- Don't have fusilli? Other short pasta shapes such as elbows, rotini, penne, farfalle, medium shells, or cavatappi will also work.
- Try different types of cheese. For instance, swap out the white cheddar and try regular yellow cheddar, Monterey Jack, Swiss, mozzarella, Gruyere, or Gouda (or a combination of cheeses).
- I typically use whole milk, but you can substitute with 2% milk, half-and-half, or heavy cream. Just don't use a lower fat milk like skim, or your sauce won't have that creamy mouthfeel.
- For a vegetarian dish, omit the bacon and just saute the vegetables in olive oil.
- Instead of zucchini, use yellow summer squash, frozen peas, baby broccoli florets, or other veggies that you like.
- Add other meats to the cheesy pasta, such as Italian sausage, shrimp, ground turkey, chicken, or ground beef.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
524kcal
(26%)
Carbohydrates
53g
(18%)
Protein
21g
(42%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
671mg
(28%)
Potassium
400mg
(11%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
713IU
(14%)
Vitamin C
5mg
(6%)
Calcium
388mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 524kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 671mg | 28% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 388mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
