Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary {and a dose of real life}

Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary

Not the prettiest pasta recipe I made. Nope. But this is by far one of the healthiest… not to mention delicious.

This pasta was made because….

a.) I haven’t had lunch yet at 2pm and I would be happy to get my teeth on anything that has carbs in it.

b.) I know I would hear something from my mother if I didn’t use up the zucchinis and lemons I have hanging out in the fridge.

c.) The pastas I kept stocked in my make-believe pantry needs to be used by May 2013. And there are four bags.

d.) All of the above.

Yes, you are most certainly right. The answer is D.

I haven’t had lunch yet and I would be happy to chow down pretty much anything at 2pm. The leftover zucchini was from the recipe below which I made the other day, the lemons were from a recipe not yet posted {hmmmnn…?} and they will be spoiled in two days time. By then, I know I would be hearing something from my mother which goes along the lines of food being wasted, money being wasted and that I’m setting a bad example for my kid{s}.

The pasta is from my pasta collection..LOL! I’ve been keeping four kinds of pasta for future recipes which I haven’t even thought of had I not seen the expiration dates. OMG. The holidays made me totally forget about it.

Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary

Honestly speaking, I think it’s nice for you to see something not neatly arranged or pretty OR clean shots of what comes out of my kitchen. You know, just to give you an idea of what my real life is.

Because the truth is, I only show you a small part of what goes on in my home kitchen.  Usually it’s a shot of neatly arranged ingredients, stacks of cookies, and refreshing beverages.  We seem to have an understanding.  I try to make things extra pretty and wonderfully delicious for you, and hopefully you run to your kitchen and make the same things I make.

Well, I do love making food look pretty and delicious for you but sometimes I worry that all of this sets up an unrealistic standard in your mind. Maybe you’re expecting that I have some kind of a studio and that I’m some kind of a pro at this.

Nope, I am running on pure FOOD PASSION.

I take my food photos all over the house. Sometimes I do it outside of the house with the neighbors peeking in. I do it inside my bedroom with my lighting kit. And sometimes, I do it in the backyard…

Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary

That is where I took the photo of my pretty Almond Kiwi Alfalfa Salad. I didn’t eat the salad there, though. I ate it standing up….in the kitchen.

I hope that settles all matters.

Oh BTW, this creamy lemon pasta is made with yogurt.

Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary

Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary
 
Ingredients
  • 12 oz. penne pasta
  • 3 tbsp. olive oil
  • 2 tbsp. dried rosemary, finely chopped
  • 1 cup maple bacon
  • 1 zucchini, cut into medallions and then cut into half
  • 3 cloves garlic, minced
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 cup plain yogurt, I used nestle’s
  • ⅓ cup grated Parmesan cheese
  • 1 tsp splenda {optional}
  • 1 tsp salt
  • optional garnish: extra shredded Parmesan and/or chopped fresh parsley
Directions
  1. Prepare pasta al dente according to package instructions.
  2. Heat 2 Tbsp. oil in a large skillet over medium-high heat.
  3. Add the maple bacon to the skillet and cook for 3-4 minutes. Remove bacon and set aside.
  4. In the same skillet, add the remaining tablespoon of olive oil. Add garlic and saute until brown.
  5. Then add zucchini, lemon juice and zest, salt, splenda and rosemary and saute for 4-5 minutes until the zucchini is cooked but still slightly crisp. Remove skillet from heat.
  6. Stir in yogurt and Parmesan cheese
  7. Once the pasta is finished cooking, drain the pasta but reserve ¼ cup pasta water.
  8. Toss together the pasta, creamy vegetable mixture and the bacon.
  9. Add some of the reserved pasta water if needed to thin the sauce.
  10. Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.

 

Comments

  1. Mary says

    this is a great pasta dish – love the flavors.  I do find pasta can be tricky to photograph but yours looks lovely !
    Mary x

  2. Juliana says

    Sounds and looks delicious this pasta with lemon…I love the maple bacon and lots of parmesan cheese…yum!
    Have a wonderful week!

  3. Piper Maitland says

    I wanted to welcome you to Foodie Friday! I loved this post. All of your photos are beautiful! I understand what you mean about passion. It gets dark so early in winter, so I take photos in a corner of the family room. Can’t wait for spring–and daylight. Have a great weekend. All best, Michael Lee/Piper from Rattlebridge Farm

  4. says

    those looks delicious! My husband loved pasta but he hates putting rosemary in it, maybe will omit the rosemary and this might be his new favorite! thanks for sharing the recipe too! Will do this next dinner time…

  5. says

    Wow! Looks so yummy! I love pasta and guess what, I have just won boxes of them from the giveaway that a fellow blogger has hosted. Now with your recipe, I can make use of those pasta pretty soon! :) Thanks for sharing!

  6. Mary Anne Vinzon says

    Thanks for sharing all your recipes. I would love to cook some of your recipes. By the way, it’s right that you should not waste foods just like that. We should try to invent some recipes by using our stock  ingredients specially the left over food.
     
    http://rhianvinzon.info/

  7. KayeF says

    The presentation is nice and it looks delish. Thank you for sharing the recipe. I’ll make one for my husband. 

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