Avocado, Bacon And Tomato Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 6 slices thick-cut bacon
• 12 ounces gemelli pasta or 12 ounces rotini pasta
• 1 medium red onion, chopped
• 3 tablespoons lime juice, divided
• 1 small summer squash, chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 3 avocados, chopped (3 cups)
• 2 cups grape tomatoes, halved
• 4 ounces sugar snap peas, cut into 3/4-inch pieces (about 1 cup)
• 1/4 cup grated parmesan cheese

Recipe

• 1 cook bacon in large skillet over medium heat 10 minutes or until browned and crisp, turning once. drain on paper towels; coarsely chop. reserve 2 tablespoons of the bacon drippings in skillet.
• 2 cook pasta according to package directions. drain, reserving 1/3 cup of the pasta cooking water.
• 3 meanwhile, heat reserved 2 tablespoons bacon drippings in skillet over medium heat until hot. cook onion and 1 tablespoon of the lime juice 3 minutes, stirring occasionally. add squash and garlic; cook and stir 1 minute. stir in salt and pepper; place in large bowl.
• 4 heat oil in same skillet over medium heat until hot. add avocados, tomatoes, sugar snap peas and remaining 2 tablespoons lime juice; gently toss. reduce heat to low; cook 2 to 3 minutes or just until warm, stirring occasionally.
• 5 add avocado mixture to bowl with onion mixture, along with pasta and reserved pasta water; toss gently. sprinkle with cheese.