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
Units
Scale
- 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
