Avocado, Bacon and Tomato Pasta

• 6 slices thick-cut bacon
• 12 ounces gemelli pasta or 12 ounces rotini pasta
• 1 medium red onion, chopped
• 3 tablespoons lime juice, divided
• 1 small summer squash, chopped
• 1 tablespoon minced garlic
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 3 avocados, chopped (3 cups)
• 2 cups grape tomatoes, halved
• 4 ounces sugar snap peas, cut into 3/4-inch pieces (about 1 cup)
• 14 cup grated parmesan cheese

1. Cook bacon in large skillet over medium heat 10 minutes or until browned and crisp, turning once.
2. Drain on paper towels; coarsely chop.
3. Reserve 2 tablespoons of the bacon drippings in skillet.
4. Cook pasta according to package directions.
5. Drain, reserving 1/3 cup of the pasta cooking water.
6. Meanwhile, heat reserved 2 tablespoons bacon drippings in skillet over medium heat until hot.
7. Cook onion and 1 tablespoon of the lime juice 3 minutes, stirring occasionally.
8. Add squash and garlic; cook and stir 1 minute.
9. Stir in salt and pepper; place in large bowl.
10. Heat oil in same skillet over medium heat until hot.
11. Add avocados, tomatoes, sugar snap peas and remaining 2 tablespoons lime juice; gently toss.
12. Reduce heat to low; cook 2 to 3 minutes or just until warm, stirring occasionally.
13. Add avocado mixture to bowl with onion mixture, along with pasta and reserved pasta water; toss gently.
14. Sprinkle with cheese.

bacon, pasta, red onion, lime juice, summer, garlic, salt, pepper, extravirgin olive oil, avocados, grape tomatoes, sugar snap peas, parmesan cheese

Taken from www.food.com/recipe/avocado-bacon-and-tomato-pasta-447848 (may not work)