Turkey Bacon Zucchini Pasta Food

PASTA WITH ZUCCHINI, BACON AND PARMESAN

Steps:

• Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
• In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

PASTA WITH ZUCCHINI, TOMATOES AND BACON

Steps:

• Cook bacon in a large dutch oven over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel covered plate to drain. Discard all but 3 tablespoons of bacon drippngs.
• Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes.
• Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes.
• Meanwhile cook pasta in a pot of boiling water for 5 minutes and then add zucchini and cook for remaining time according to package directions. (about 10 minutes total time) Drain.
• Add pasta, zucchini, bacon, tomatoes and oregano to onion in dutch oven. Toss and cook over medium-high heat for about 3-5 minutes or until pasta is coated with sauce.
• Add cheese, toss, and cook for another few minutes or until cheese melts.
• Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).

TURKEY BACON ZUCCHINI PASTA

Steps:

• Prep: Cook turkey bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Dice.
• Heat oven to 325 degrees F. Place sunflower seeds on baking sheet, and toast for 4 to 5 minutes.
• Make Pea Pesto: In food processor, add basil, parsley, peas, garlic, pine nuts, lemon zest and juice, and cheese. Pulse to combine. With machine running, add in olive oil and mix to combine. Season with salt and pepper.
• Make Zucchini Pasta: In colander, toss zucchini with kosher salt and allow to sit for 10 minutes.
• Heat a large saute pan over medium heat and add olive oil. Add zucchini to pan and cook for 3 minutes, or until slightly softened.
• Add in 1 cup Pea Pesto and stir to combine. Add sun-dried tomatoes and cook for additional 2 minutes. Season with salt and pepper.
• Remove to platter and top with arugula, smoked mozzarella, sunflower seeds, and turkey bacon.

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE

Steps:

• Preheat a panini press according to manufacturer's instructions.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
• While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
• Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

CREAMY TURKEY AND BACON PASTA

Steps:

• In a large frying pan, sauté bacon until no longer pink but not crisp. Leave 2 tablespoons bacon fat in pan, removeing excess. Add shallots, and sauté until translucent. Add mushroooms an green onions; sauté for two minutes.
• Add white wine and bring to a boil; reduce and simmer until liquid is reduced by half. Add cooked turkey half-way through the second reduction process.
• When sauce is reduced, add 3/4 cup Parmesan, reserving the remaining 1/4 cup. Serve sauce over pasta.
• Garnish with fresh parsley and remaining Parmesan. Serve with bread, grilled or toasted wih garlic butter.

TURKEY BACON, SPINACH, AND CHEESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips on the bottom and sides.
• In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
• Divide the egg mixture evenly among the zucchini cups.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!