Description
A great midweek pasta dish dinner for the whole family!
Ingredients
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Crushed
- 1 whole Red Pepper, Cut Into Thin Strips
- 1 whole Zucchini, Diced Into About 1 Inch Pieces
- 4 slices Bacon
- 1 Tablespoon Butter
- 1 cup Cooking Cream
- 2 cups Gouda Cheese, Grated, Divided
- 6 leaves Basil Finely Chopped
- Salt And Pepper
- 14 ounces, weight Fusilli Pasta
Preparation
Preheat oven to 350ºF. Grease an 8 x 5 inch baking dish and set aside.
In a large skillet set over medium heat, add olive oil and garlic. Add peppers and zucchini and cook, stirring occasionally, for about 12–15 minutes. Remove from pan and set aside. Reserve the skillet and cook the bacon for about 2 minutes per side. Remove bacon, drain on kitchen towels and roughly chop it
up.
In a saucepan, melt butter until it bubbles, then add the cream. Bring to a soft boil and reduce heat to low. Add 1 1/2 cups of the cheese and whisk to completely melt it into the cream. Remove from heat, season with salt and pepper and add fresh basil.
Cook pasta al dente. Remove and drain.
Pour the pasta in the baking dish. Add vegetables and bacon and stir well. Pour over sauce and stir. Top with remaining grated Gouda cheese and bake for about 20–25 minutes. Remove from oven and serve straight away.
