Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

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

Directions

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 Tbsp. of the drippings in skillet.

2. Cook pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

3. Meanwhile, heat reserved bacon drippings in skillet over medium heat until hot. Cook onion and 1 Tbsp. 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 small skillet over medium heat until hot. Add avocado, tomatoes, sugar snap peas and remaining 2 Tbsp. lime juice, gently toss.

5. Reduce heat to low; cook 2 to 3 minutes of just until warm, stirring occasionally.

6. Add avocado mixture to bowl with onion mixture, along with pasta and reserved pasta water; toss gently. Sprinkle with cheese.

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