Creamy Zucchini and Bacon Pasta

cooking.nytimes.com

Joan Haiden

4 ounces bacon, sliced crosswise ¼-inch-thick

2 to 3 tablespoons extra-virgin olive oil

2 pounds zucchini, cut into ⅓-inch dice (6 cups)

½ cup finely chopped white onion

Kosher salt (such as Diamond Crystal) and pepper

2 teaspoons minced garlic

3 tablespoons unsalted butter

2 tablespoons lemon juice

1 pound spaghetti

½ cup freshly grated Parmesan, plus more for garnish

Chopped chives or dill (optional), for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer