Turkey Bacon Zucchini Pasta Recipes

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TURKEY BACON ZUCCHINI PASTA



Turkey Bacon Zucchini Pasta image

Next time you're looking to eat a little lighter without sacrificing flavor, give this dish featuring Pure Farmland® Turkey Bacon a try.

Provided by Farmland

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 18

4 slices Pure Farmland® Uncured Turkey Bacon, diced
1 tablespoon sunflower seeds, toasted
1 cup fresh basil
½ cup parsley
1 cup green peas, cooked, cooled
1 clove garlic
¼ cup pine nuts
1 lemon, zested and juiced
¼ cup grated Parmesan cheese
¼ cup olive oil
Salt and pepper, to taste
1 zucchini, spiralized
1 teaspoon kosher salt
2 tablespoons olive oil
8 sun-dried tomatoes, sliced
Salt and pepper, to taste
½ cup arugula leaves
2 ounces smoked mozzarella, torn into pieces

Steps:

  • Prep: Cook turkey bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Dice.
  • Heat oven to 325 degrees F. Place sunflower seeds on baking sheet, and toast for 4 to 5 minutes.
  • Make Pea Pesto: In food processor, add basil, parsley, peas, garlic, pine nuts, lemon zest and juice, and cheese. Pulse to combine. With machine running, add in olive oil and mix to combine. Season with salt and pepper.
  • Make Zucchini Pasta: In colander, toss zucchini with kosher salt and allow to sit for 10 minutes.
  • Heat a large saute pan over medium heat and add olive oil. Add zucchini to pan and cook for 3 minutes, or until slightly softened.
  • Add in 1 cup Pea Pesto and stir to combine. Add sun-dried tomatoes and cook for additional 2 minutes. Season with salt and pepper.
  • Remove to platter and top with arugula, smoked mozzarella, sunflower seeds, and turkey bacon.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 15 g, Cholesterol 32 mg, Fat 32.7 g, Fiber 4.9 g, Protein 16.8 g, SaturatedFat 6.8 g, Sodium 1088.2 mg, Sugar 4.8 g

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON



Zucchini, Corn, and Basil Fusilli with Bacon image

Provided by Melissa Roberts

Categories     Pasta     Quick & Easy     Dinner     Basil     Bacon     Corn     Zucchini     Gourmet     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment:
Grated Parmigiano-Reggiano

Steps:

  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
  • Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
  • Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
  • Top with crumbled bacon and a generous amount of freshly ground pepper.

PASTA WITH ZUCCHINI, TOMATOES AND BACON



Pasta With Zucchini, Tomatoes and Bacon image

This simple supper is a great way to use the last of garden zucchini and tomatoes. Adapted from Bon Appetit (September 2004)

Provided by ellie_

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb bacon, thick sliced, cut crosswise into one inch pieces
1 red onion, chopped
1 yellow bell peppers or 1 red bell pepper, cored and cut into strips
1 1/2 cups white wine (or 1/2 cup sherry and 1 cup white grape juice or just all white grape juice)
1 lb macaroni (rotini or elbow work well)
2 zucchini, halved lengthwise and cut into 1/2 inch pieces
3 tomatoes, seeded and chopped
1/3 cup fresh oregano, chopped
4 ounces crumbled goat cheese or 4 ounces feta cheese

Steps:

  • Cook bacon in a large dutch oven over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel covered plate to drain. Discard all but 3 tablespoons of bacon drippngs.
  • Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes.
  • Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes.
  • Meanwhile cook pasta in a pot of boiling water for 5 minutes and then add zucchini and cook for remaining time according to package directions. (about 10 minutes total time) Drain.
  • Add pasta, zucchini, bacon, tomatoes and oregano to onion in dutch oven. Toss and cook over medium-high heat for about 3-5 minutes or until pasta is coated with sauce.
  • Add cheese, toss, and cook for another few minutes or until cheese melts.
  • Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).

BACON ZUCCHINI PASTA



Bacon Zucchini Pasta image

Feed your family this better-for-you Bacon Zucchini Pasta recipe. Tossed with zesty Italian dressing and topped with tasty Parmesan, this Bacon Zucchini Pasta recipe tastes great any night of the week, any month of the year!

Provided by My Food and Family

Categories     Onions

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 9

2 cups tri-color rotini pasta, uncooked
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp. canola oil
1 medium zucchini, thinly sliced
1/4 cup water
1 env. GOOD SEASONS Zesty Italian Dressing Mix
4 slices OSCAR MAYER Fully Cooked Bacon, chopped
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package; drain. Cover to keep warm.
  • Meanwhile, cook and stir onion and garlic in hot oil in large nonstick skillet on medium-low heat 3 to 5 minutes or until tender. Add zucchini, water and dressing mix; stir. Cook an additional 7 to 10 minutes or until zucchini is tender, stirring occasionally.
  • Toss with pasta. Sprinkle with bacon and cheese.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

TURKEY BACON, SPINACH, AND CHEESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY



Turkey Bacon, Spinach, And Cheese Zucchini-Wrapped Quiche Recipe by Tasty image

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, shredded cheddar cheese, turkey bacon, spinach, milk, salt, pepper

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9

nonstick cooking spray
2 medium zucchinis
6 large eggs
½ cup shredded cheddar cheese
⅓ cup turkey bacon
½ cup spinach, chopped
½ cup milk
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  • Line the muffin cups with the zucchini strips on the bottom and sides.
  • In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
  • Divide the egg mixture evenly among the zucchini cups.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 87 calories, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

PASTA WITH ZUCCHINI, BACON AND PARMESAN



Pasta with Zucchini, Bacon and Parmesan image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 pound penne rigate pasta
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper

Steps:

  • Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
  • In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 453.14 calorie, Fat 13.3 grams, SaturatedFat 5.3 grams, Carbohydrate 61.3 grams, Fiber 3.6 grams, Protein 22 grams

ZUCCHINI NOODLES WITH BASIL PESTO AND BACON



Zucchini Noodles with Basil Pesto and Bacon image

There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.

Provided by Monica P.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 2

Number Of Ingredients 8

8 slices turkey bacon
½ cup basil pesto (such as Classico® Traditional)
3 large zucchini, ends trimmed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 cup fresh arugula
1 pinch sea salt and freshly ground black pepper to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
  • Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
  • Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
  • Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
  • Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
  • Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 22.4 g, Cholesterol 57.2 mg, Fat 44.9 g, Fiber 7.3 g, Protein 24.9 g, SaturatedFat 11.6 g, Sodium 1206.9 mg, Sugar 9.3 g

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