Blistered Tomato &Amp; Zucchini Linguine with Bacon and Parmesan Crisps

This colorful pasta dish brings together blistered heirloom grape tomatoes, seared zucchini, briny green olives and tender marinated artichoke hearts in a rich sun-dried tomato sauce. Al dente linguine soaks up all the bold flavors, while crispy Parmesan crisps add a savory crunch on top.

With smoky bacon and a touch of Vidalia onion paste, every bite is packed with depth. It’s a perfect weeknight dinner that feels special enough for company.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch half-moons. Peel and mince or grate garlic. Roughly chop olives and artichokes.
2. Line a baking sheet with parchment paper. Sprinkle Parmesan into two 3-inch-wide circles (four for 4 servings) on the prepared sheet. Toast on middle rack until golden and crisp, 6-8 minutes. Keep a close eye-it cooks fast. Let cool on sheet until crispy. (Alternatively, make in a toaster oven or skip and sprinkle Parmesan over finished dish.)
3. Once water is boiling, add linguine and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and zucchini; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. If needed, gently press tomatoes with a spatula. Add garlic and 1 TBSP butter; cook until fragrant, 30 seconds. Reduce heat to medium-low and add ⅓ cup water.
5. Stir in olives, Vidalia onion paste, stock concentrate and sun-dried tomato paste until combined, 30 seconds. Add artichokes, drained pasta and 1 TBSP butter (2 TBSP for 4 servings). Cook, tossing, until butter melts and pasta is evenly coated, 1-2 minutes. Season with salt and pepper. If dry, add reserved pasta water a splash at a time.
6. Divide pasta among shallow bowls. Top with Parmesan crisps and serve.

Recipe Tips

FAQ

Can I make this dish vegetarian?

Yes, simply omit the bacon. The sun-dried tomato paste and olives provide plenty of savory flavor.

What can I substitute for linguine?

Any long pasta like spaghetti, fettuccine or bucatini works well. For a gluten-free option, use your favorite gluten-free pasta.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.