A rich and velvety linguine tossed in a garlic cream sauce with sautéed zucchini, tender broccoli florets, and golden crispy bacon—comforting, savory, and deeply satisfying with every twirl.

Why You’ll Love This Recipe

This dish combines the best of both worlds: indulgent creaminess and wholesome vegetables, all elevated by crispy, salty bacon. Perfect for a weeknight dinner or when you crave something comforting yet refined. Plus, it comes together in under 30 minutes, making it both convenient and impressive.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

linguine
olive oil
zucchini, sliced
broccoli florets
bacon, chopped
garlic, minced
heavy cream
grated Parmesan cheese
salt and pepper
crushed red pepper flakes (optional)

directions

Cook the pasta. In a large pot of boiling salted water, cook the linguine until al dente. Reserve ½ cup of the pasta water, then drain.
Crisp the bacon. While the pasta cooks, heat a skillet over medium heat and cook the chopped bacon until golden and crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté garlic and vegetables. Add olive oil to the skillet if needed. Sauté the minced garlic for about 30 seconds until fragrant, then stir in the zucchini and broccoli. Season with salt and pepper and cook until tender, approximately 5–6 minutes.
Make the cream sauce. Pour in the heavy cream and simmer for 3 minutes, then stir in the Parmesan cheese until melted and the sauce is smooth.
Combine pasta and sauce. Add the cooked linguine and crispy bacon to the skillet. Toss gently to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
Serve. Plate immediately, topping with extra Parmesan and a sprinkle of crushed red pepper flakes, if desired.

Servings and timing

Servings: 4 generous portions
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of cream or milk to refresh the sauce. Stir frequently until heated through. Alternatively, reheat in the microwave, covered, in 30‑second bursts, stirring in between and adding liquid as needed.

FAQs

1. Can I substitute the heavy cream?

Yes—you can use half-and-half or whole milk with a small pat of butter added for richness, though the sauce will be slightly lighter.

2. Is this recipe gluten-free?

Not as written, but you can easily substitute gluten-free linguine to make it gluten-free.

3. Can I make this vegetarian?

Absolutely—simply omit the bacon and perhaps add toasted pine nuts or mushrooms for extra flavor and texture.

4. How do I prevent the sauce from separating?

Keep the heat moderate when simmering the cream, and stir constantly once cheese is added to maintain a smooth emulsion.

5. Can I use frozen broccoli?

Yes, but defrost it first and pat dry to avoid excess liquid in the sauce.

6. What can I add for extra protein?

Grilled chicken, shrimp, or white beans would integrate well with this sauce and vegetables.

7. Can I prepare this ahead of time?

You can prepare the components separately (cook pasta, sauté vegetables, crisp bacon) and combine just before serving to preserve texture.

8. How spicy is this dish?

The crushed red pepper flakes add mild heat, which you can adjust to taste or omit entirely.

9. Can I double the recipe?

Yes, simply double all ingredients and use a larger skillet or pot to accommodate the extra volume.

10. What side dishes work well?

A simple green salad, garlic bread, or roasted cherry tomatoes complement this dish beautifully.

Conclusion

This Creamy Zucchini & Broccoli Linguine with Crispy Bacon delivers comforting creaminess, purposeful veggies, and delightful textures in every bite. Quick, versatile, and crowd-pleasing, it’s an ideal dish for busy evenings or casual dinner parties. Enjoy!