“Found in Cooking Club magazine.”
READY IN:
45mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

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 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.

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