This creamy zucchini and broccoli pasta with bacon is a comforting and satisfying dish that brings together the rich flavor of crispy bacon, tender vegetables, and a luscious cream sauce. Perfect for busy weeknights or a cozy weekend dinner, this recipe delivers restaurant-quality taste with minimal effort.
Why You’ll Love This Recipe
This pasta dish is incredibly flavorful and easy to prepare, making it a great option for home cooks of all levels. The combination of smoky bacon with fresh zucchini and broccoli creates a delicious contrast in both taste and texture. The creamy sauce ties everything together, offering a luxurious bite in every forkful. Plus, it’s a versatile recipe that allows for modifications based on personal preferences or dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Linguine or spaghetti
- Bacon, chopped
- Zucchini, sliced
- Broccoli florets
- Garlic, minced
- Heavy cream
- Parmesan cheese, grated
- Olive oil
- Salt and black pepper
Directions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add a drizzle of olive oil if needed. Sauté the garlic until fragrant.
- Add the zucchini and broccoli and cook until they are tender but still slightly crisp.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until the sauce thickens.
- Return the bacon to the skillet and mix well.
- Add the cooked pasta and toss until fully coated with the creamy sauce.
- Season with salt and pepper to taste. Serve immediately.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- For a vegetarian version, omit the bacon and add mushrooms or sun-dried tomatoes.
- Use whole wheat or gluten-free pasta as needed.
- Add red pepper flakes for a hint of heat.
- Substitute half-and-half for a lighter sauce.
- Incorporate other vegetables like spinach or bell peppers for more color and nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet over low heat and add a splash of cream or milk to restore the sauce’s creaminess. Stir frequently until heated through. Alternatively, reheat in the microwave in 30-second intervals, stirring between each.
FAQs
What type of pasta works best for this recipe?
Linguine, fettuccine, or spaghetti are ideal, but any long pasta shape will work well to hold the creamy sauce.
Can I make this dish ahead of time?
Yes, you can prepare it ahead and reheat it before serving, though it’s best enjoyed fresh.
Can I use frozen vegetables?
Yes, but fresh vegetables offer better texture. Thaw and drain frozen vegetables well before cooking.
Is there a dairy-free option?
Use dairy-free cream and a plant-based cheese alternative. Coconut cream can also work, but it may alter the flavor slightly.
What can I use instead of bacon?
Pancetta or prosciutto are good alternatives. For a vegetarian version, consider smoked tempeh or omit the meat entirely.
Can I add protein to this dish?
Yes, grilled chicken or shrimp are excellent additions for extra protein.
How do I keep the sauce from separating?
Avoid high heat once the cream is added, and stir constantly to maintain a smooth texture.
Can I freeze this pasta?
Freezing is not recommended as the cream sauce may separate upon thawing.
What can I use instead of heavy cream?
Half-and-half or a mixture of milk and a tablespoon of flour can be used, but the sauce may be less rich.
How do I make it spicier?
Add crushed red pepper flakes or a dash of hot sauce to the sauce while simmering.
Conclusion
Creamy zucchini and broccoli pasta with bacon is a simple yet indulgent meal that brings comfort and flavor to the table. With its rich, savory sauce and balance of textures, it’s sure to become a favorite for both family dinners and casual entertaining. The recipe is flexible, easily customizable, and a perfect go-to when you need something satisfying and delicious in under 30 minutes.
Print
Creamy Zucchini and Broccoli Pasta with Bacon
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Linguine tossed in a velvety garlic cream sauce, paired with sautéed zucchini, broccoli florets, and crispy bits of smoky bacon for a comforting yet vibrant pasta dish.
Ingredients
- 12 oz linguine or fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small zucchini, thinly sliced
- 1 cup small broccoli florets
- 4 slices thick-cut bacon, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: crushed red pepper flakes
Instructions
- Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crisp. Remove and place on a paper towel-lined plate.
- In the same skillet, discard excess bacon fat, leaving about 1 teaspoon. Add butter and olive oil.
- Sauté garlic until fragrant (about 30 seconds), then add sliced zucchini and broccoli. Cook for 4–5 minutes until veggies are tender-crisp.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and black pepper. Cook for 2–3 minutes until the sauce thickens slightly.
- Add the drained pasta and bacon into the skillet. Toss everything together until well coated. Adjust seasoning with salt or extra Parmesan as needed.
- Serve hot, optionally garnished with crushed red pepper flakes for a touch of heat.
Notes
- You can substitute the bacon with turkey bacon or omit for a vegetarian version.
- Add extra vegetables like mushrooms or spinach for variation.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg
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