Linguine with Bacon and Summer Squash
If you have a lot of zucchini and yellow squash, this recipe will knock your socks off!
- 3 tbsp olive oil
- 3 strips bacon, cooked
- ½ cup onion, chopped
- 3 cups squash, zucchini and yellow, chopped 1"
- ½ cup basil, fresh, chiffonade*
- dash salt & pepper to taste
- ½ cup Parmesan cheese, shredded
Heat olive oil (low heat) in large skillet and add chopped bacon pieces.
Boil linguine according to package directions. Drain.
Add chopped squash to skillet and saute until done.
Add drained pasta to skillet. Add basil. Turn off heat and toss to mix thoroughly. Add salt and pepper to taste.
Plate linguine and top with Parmesan cheese.
*Chiffonade is a cooking term that means you cut up an herb into very thin strips. Here's a video (link) that shows you how to do it.