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Zucchini-Garlic Pasta

Total Time

Prep/Total Time: 25 min.


8 servings

My Italian neighbor gave me the ingredients for this salad, but he didn't have the measurements written down. I experimented and came up with this recipe, which is a nice side dish with many meals. There are many garlic producers here in California, so I think this recipe represents our area well.


  • 1 package (16 ounces) wagon wheel pasta or other specialty shape pasta
  • 1/2 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 to 3 medium zucchini (about 1-1/2 pounds), halved and sliced
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice
  • 1/4 cup grated Romano or Parmesan cheese


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In same skillet, saute onion and garlic in reserved drippings for 3 minutes or until tender. Add the zucchini and salt; cook 6 minutes longer or until tender.
  2. Drain pasta and add to the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.

Nutrition Facts

1 each: 293 calories, 7g fat (3g saturated fat), 12mg cholesterol, 354mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 13g protein.

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