Creamy Lemon Pasta with Maple Bacon, Zucchini and Rosemary


  • 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
  • 1/3 cup grated Parmesan cheese
  • 1 tsp splenda {optional}
  • 1 tsp salt
  • optional garnish: extra shredded Parmesan and/or chopped fresh parsley


  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 1/4 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.