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1/3 cup diced bacon
1 small onion, halved and thinly sliced
1½ cups yellow summer squash, thinly sliced
2 cloves garlic, minced
¾ cup chicken stock
½ cup heavy cream
zest and juice of half a lemon
salt and pepper, to taste
2 tbsp. fresh chives, thinly sliced
½ cup fresh basil, chopped
1 cup cherry tomatoes, stemmed and halved
½ lb. hot, cooked pasta, such as rotelli
Slowly brown bacon in a medium sauté pan over low heat. When bacon is beginning to brown, add the onion slices and cook until they are soft and lightly browned as well. Add the garlic, sauté one minute and then add the stock. Increase the heat to high and scrape browned bits from bottom of sauté pan. When stock begins to boil, reduce heat to medium high. Reduce stock by half and add the cream and the lemon zest and juice. Bring to a boil once more and then add the summer squash. Reduce heat to medium and simmer sauce till the squash is tender, about 4-5 minutes. Add salt and pepper to taste, and then add the cherry tomatoes and the herbs to the sauce. Stir gently and then pour over the hot cooked pasta. Serve immediately. Makes 4 to 6 servings.