Pasta with Potatoes

• 1 pound whole wheat fusilli
• 1 tablespoon olive oil
• 1 cup zucchini, cut into 1/2-inch rounds
• 1 tablespoon garlic, minced
• 1 lemon, zest only, chopped
• 1/2 cup bacon, finely diced
• 1 cup yukon gold potatoes, 1/4-inch cubes
• 1/4 cup pesto
• , for seasoning
• Parmesan cheese, shaved

1. Bring a large pot of salted water to a boil.
2. Add the fusilli and cook until al dente, about 8 minutes, or according to the directions on the package.
3. Strain and set aside.
4. Heat 1 tablespoon of the olive oil in a large saute pan over medium heat.
5. Add the zucchini, garlic and lemon zest and saute for about 4 minutes stirring as to not burn the garlic.
6. Transfer to a bowl and set aside.
7. In a large pot over medium heat.
8. Add the bacon, and potatoes and saute until the bacon is crispy, about 10 minutes.
9. Fold in the zucchini mixture, cooked pasta, and pesto.
10. Season with salt and freshly ground pepper if needed.
11. Serve with shaved Parmesan cheese.

whole wheat fusilli, olive oil, zucchini, garlic, lemon, bacon, gold potatoes, pesto, parmesan cheese

Taken from www.foodrepublic.com/recipes/pasta-with-potatoes-recipe/ (may not work)