Bowties, Bacon, Zucchini, & Cream Recipe

Bowties, Bacon, Zucchini, & Cream Recipe
Busy weeknights call for something quick. One of my go-to dishes is the following Bowties, Bacon, Zucchini, & Cream which can be made in less than 30 minutes. It goes well with crusty bread and a salad if you have time. This also makes a nice side dish for grilled meats, poultry, or fish.
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You can make this a vegetarian dish by using butter and olive oil to brown the onions and zucchini instead of the bacon fat. After adding the wine, use granular vegetable bouillon instead of chicken bouillon. Both versions are delicious and fast.

8 Servings

8 ounces bowtie or farfalle pasta
Boiling salted water

4 ounces bacon, chopped

1 medium onion, chopped
2 medium zucchini, grated

1/4 cup dry white wine
1 teaspoon granular chicken bouillon

3/4 cup heavy whipping cream
Salt and freshly ground black pepper

Freshly grated Parmesan cheese

  1. Cook the bowtie pasta in the boiling salted water for 12 - 15 minutes or until al dente; drain well.
  2. Meanwhile, cook the bacon in a large skillet until crisp; remove the bacon from the pan to drain.
  3. Add the chopped onion to the skillet; stir over medium heat until softened.
  4. Stir in the zucchini and cook for one minute.
  5. Add the wine and bouillon, bring to a boil, and let cook until the wine is reduced by half. Turn the heat down, add the cream, and sprinkle with salt and pepper; stir until boiling. Stir in the drained bowties and sprinkle with parmesan cheese. Serve.

    Amount Per Serving
    Calories 241 Calories from Fat 106
    Percent Total Calories From: Fat 44% Protein 12% Carb. 42%

    Nutrient Amount per Serving
    Total Fat 12 g
    Saturated Fat 6 g
    Cholesterol 36 mg
    Sodium 160 mg
    Total Carbohydrate 25 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 7 g

    Vitamin A 9% Vitamin C 11% Calcium 0% Iron 4%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.