I didn’t plan on cooking for the Saucy Mama recipe contest yesterday and totally didn’t expect to throw this together last night. I came home from being gone all day, was tired, starving, and wanted something to fix itself for me. This pretty much did just that and it was (yes, you guessed it) DELICIOUS.
2 zucchinni, sliced in half and cut into 3/4 in wide pieces
1 red onion, sliced in half and cut into 3/4 in wide pieces
8 oz white mushrooms, sliced
1/3 C Saucy Mama Parmesan Garlic Marinade
sprinkle of salt & fresh cracked black pepper
6 slices Oscar Meyer thick cut bacon, cooked and crumbled (or 1/2 C bacon bits)
12 oz rotini pasta (3/4 of a 1lb box), cooked al dente
1/4 C grated parmesan cheese
2 TBS Saucy Mama Parmesan Garlic Marinade
6-8 fresh basil leaves, chiffonade
Preheat oven to 400 degrees Fahrenheit. In a large bowl toss together the vegetables with the marinade, salt, and pepper, making sure to coat evenly. Spread on a baking sheet and bake for 30 minutes. If using fresh bacon instead of bacon bits, line another baking sheet with foil, spread out 6 slices of bacon, and bake until crisp at the same time as the vegetables (about 25-30 minutes).
Cook the pasta, drain, and throw into a large bowl. When the vegetables are done and the bacon is cooked, drained on paper towels and crumbled, add it all to the pasta along with the parmesan cheese, marinade, and fresh basil.
Toss everything together and serve warm. Excellent 🙂