Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Step 2: While the pasta cooks, heat a large skillet over medium heat and cook the chopped bacon until crispy.
Step 3: Remove the bacon with a slotted spoon and set aside, leaving a small amount of bacon grease in the skillet.
Step 4: Add olive oil and butter to the skillet, then sauté the garlic for 1 minute until fragrant.
Step 5: Add the zucchini and broccoli, cooking for 4 to 5 minutes until tender-crisp.
Step 6: Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes if using.
Step 7: Simmer the sauce for 2 to 3 minutes until smooth and creamy.
Step 8: Drain the pasta and add it to the skillet along with the cooked bacon.
Step 9: Toss everything together until the pasta is evenly coated in the creamy sauce.
Step 10: Serve immediately with extra Parmesan cheese and black pepper if desired.
Storage and Reheating Tips
Store leftover Creamy Bacon Vegetable Pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave with a splash of cream or milk to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
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