"Pasta."
"Oh good, macaroni and cheese?"
"Uh, no...radiatore with zucchini, tomatoes, bacon and feta."
{silence}
{more silence}
But I'm pleased to report they cleaned their plates and Curt even went back for seconds!
Radiatore with Zucchini, Tomatoes, Bacon and Feta
3/4 pound short pasta such as radiatore or cavatappi
4 slices bacon
2 medium zucchini, quartered lengthwise and sliced
1/4 of a red onion, sliced (soak red onion in ICE water for about 20 minutes before using, it takes the bite out of the onion)
Sea salt and pepper
1 pint grape or cherry tomatoes, halved
4 ounces Feta, crumbled
1/2 cup spicy oregano, chopped
Cook pasta according to package directions. Drain, saving about 1/2 cup of the cooking liquid.
Meanwhile, cook bacon in a large cast iron skillet over medium heat until crisp. Remove, let cool and break into pieces. Drain most of the bacon fat from the skillet, leaving about a tablespoon. Add zucchini, onion and tomatoes to the skillet and season with salt and pepper to taste. Cook until the vegetables are tender and tomatoes are softened, about 4 to 6 minutes.
Add the pasta and the cooking water to the skillet and toss to mix. Remove from the heat and add bacon and feta. Sprinkle with spicy oregano and serve immediately.
