Gemelli With Zucchini, Tomatoes, And Bacon

• 12 bacon slices, cut crosswise into 1-inch pieces
• 1 large red onion, chopped (about 2 cups)
• 1 1/2 cups dry white wine
• 12 ounces gemelli or rotini (about 3 cups)
• 3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
• 3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
• 1/3 cup chopped fresh oregano
• 1 cup crumbled soft fresh goat cheese (about 4 ounces)

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and saute until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
3. Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.

bacon, red onion, white wine, rotini, zucchini, tomatoes, fresh oregano, goat cheese

Taken from www.epicurious.com/recipes/food/views/gemelli-with-zucchini-tomatoes-and-bacon-230650 (may not work)