Happy St Patrick’s Day Everyone! I spent the day cleaning teeth, then was welcomed home by our little neighbor boy pinching me for not having green on my scrubs! I so remember doing that to everyone in school.
I opened up the fridge tonight not having any clue what I was going to make for dinner. As I was searching through all of the veggis I needed to use up, I thought, let’s make a veggi pasta. This pasta was so good. For being a last minute dinner, I must say, it turned out fantastic!
Some of my favorite dinners have been created at the last minute with my kids running in and out of the kitchen like maniacs! Hope you all enjoy! I’ve got to go finish the Bachelor, some of these girls are wacked! The clarinet performance??!! Seriously?!
2 medium red bell peppers, finely diced
8 oz bag sugar snap peas
2 medium zucchini, halved then thinly sliced
¼ teaspoon salt
¼ teaspoon pepper1 Tablespoon Extra Virgin Olive Oil
3 cloves fresh garlic, minced
2 Tablespoons capers
¾ Cup heavy cream
1 1/2 Tablespoons grated Parmesan Cheese
¼ teaspoon salt
¼ teaspoon pepper
12 slices precooked bacon, crisped and crumbled (I get the box from Costco)1. Cook ziti noodles according to package directions, drain and set aside.
2. Place oil into a large 5 qt skillet or other large pot over medium heat. When hot, stir in bell peppers, sugar snap peas, zucchini, salt and pepper. Cook and stir for 5 minutes then reduce heat to low.
3. Place oil into a medium skillet over medium heat. Saute garlic and capers for 2 minutes. Stir in heavy cream, salt and pepper. Cook and stir for 5 minutes, until bubbly and starting to thicken slightly.
4. Pour noodles into vegetables then pour sauce over pasta. Stir in crumbled bacon until combined on low heat. Season with additional salt and pepper to taste. Enjoy!**This pasta is also great topped with Feta Cheese, if you’re a Feta Fan**