Tom and I have been trying to eat al fresco (outside) as often as we can when the internal temperature exceeds the external temperature, so I was a bit surprised when he requested pasta for dinner. That was until he said, "something quick and light".Light pasta? Hmm...I can do that. After an extended fridge inventory, basking in the cool air, I determined that not only could I make a light pasta, due to the randomly, perfect selection of Italian veges, but it could also segue perfectly into another article I've been working on...Compound Butters.
Garlic Herb Butter Angel Hair Pasta with Bacon and Italian Vegetables
Servings: 4
Prep time: 10 minutes*
Cooking time: 10 minutes
Servings: 4
Prep time: 10 minutes*
Cooking time: 10 minutes
Ingredients
· 4 slices bacon, chopped
· 8 oz. dry angel hair pasta
· 2 cups crimini mushrooms, quartered
· 1 cup zucchini, quarter chopped
· 1 cup yellow bell pepper, chopped
· 2 tablespoons olive oil
· ¼ teaspoon lemon pepper
· ¼ teaspoon red pepper flakes
· 2 tablespoons garlic herb butter*
· ½ cup pasta water
· 4 oz. goat cheese, crumbled
· Salt, for seasoning
Directions
Start heating a large pot of salted water for the pasta.
In a medium mixing bowl, mix vegetables with a large pinch of salt. Combine thoroughly.
Heat a large pan on medium high until hot, then add bacon and fry until cooked and browned. Remove bacon from pan, leaving drippings. Save bacon.
When water reaches a rolling boil, add pasta. Cook about five minutes or until al dente. Pasta and vegetable should be cooking simultaneously.
Turn down heat to medium. Sauté mushrooms, zucchini and pepper in the bacon fat for four minutes or until caramelized but still firm. Add in olive oil. When olive oil has come up in temperature add lemon pepper and red pepper flakes.
Remove vegetables from heat and add in garlic herb butter*, pasta, pasta water and goat cheese. Using tongs, combine all ingredients until mixed, about 20 seconds. Leave cheese in clumps.
Plate pasta in large cereal bowls. Distribute bacon evenly amongst plates.
* Prepare Garlic Herb Butter in advance.
· 4 slices bacon, chopped
· 8 oz. dry angel hair pasta
· 2 cups crimini mushrooms, quartered
· 1 cup zucchini, quarter chopped
· 1 cup yellow bell pepper, chopped
· 2 tablespoons olive oil
· ¼ teaspoon lemon pepper
· ¼ teaspoon red pepper flakes
· 2 tablespoons garlic herb butter*
· ½ cup pasta water
· 4 oz. goat cheese, crumbled
· Salt, for seasoning
Directions
Start heating a large pot of salted water for the pasta.
In a medium mixing bowl, mix vegetables with a large pinch of salt. Combine thoroughly.
Heat a large pan on medium high until hot, then add bacon and fry until cooked and browned. Remove bacon from pan, leaving drippings. Save bacon.
When water reaches a rolling boil, add pasta. Cook about five minutes or until al dente. Pasta and vegetable should be cooking simultaneously.
Turn down heat to medium. Sauté mushrooms, zucchini and pepper in the bacon fat for four minutes or until caramelized but still firm. Add in olive oil. When olive oil has come up in temperature add lemon pepper and red pepper flakes.
Remove vegetables from heat and add in garlic herb butter*, pasta, pasta water and goat cheese. Using tongs, combine all ingredients until mixed, about 20 seconds. Leave cheese in clumps.
Plate pasta in large cereal bowls. Distribute bacon evenly amongst plates.
* Prepare Garlic Herb Butter in advance.
