Sun-Dried Tomato & Bacon Pasta Primavera

🥘 Ingredients

• bacon (chopped)
  4 strips
• black pepper
  1 tsp
• garlic (minced)
  2 cloves
• green olives
  ½ cup
• heirloom grape tomatoes
  1 c
• linguine pasta
  8 oz
• marinated artichoke hearts
  ½ cup
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• salt
  1 tsp
• sun-dried tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• vidalia onion paste
  1 tbsp
• water
  4 c
• zucchini (sliced)
  1 medium

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 425°F. Bring a large pot of water to a boil. Wash and dry all produce.

   water: 4 c
2. 

   2

   Line a baking sheet with parchment paper; evenly sprinkle parmesan cheese into two 3-inch-wide circles on the prepared sheet. Bake until golden and crisp ⏱️ 5 minutes . Let cool slightly.

   parmesan cheese: ½ cup
3. 

   3

   Once water is boiling, add linguine pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Drain and set aside.

   linguine pasta: 8 oz
4. 

   4

   Cook bacon in a large pan over medium-high heat until crisp ⏱️ 5 minutes ; remove and set aside. Add a drizzle of olive oil , garlic , heirloom grape tomatoes , and zucchini ; season with salt and black pepper . Cook, stirring occasionally, until tomatoes begin to burst ⏱️ 4 minutes .

   bacon: 4 strips (chopped), olive oil: 1 tbsp, garlic: 2 cloves (minced), heirloom grape tomatoes: 1 c, zucchini: 1 medium (sliced), salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Stir in green olives , vidalia onion paste , veggie stock concentrate , sun-dried tomato paste , and marinated artichoke hearts until thoroughly combined ⏱️ 30 seconds .

   green olives: ½ cup, vidalia onion paste: 1 tbsp, veggie stock concentrate: 1 unit, sun-dried tomato paste: 2 tbsp, marinated artichoke hearts: ½ cup
6. 

   6

   Divide pasta between shallow bowls; top with parmesan crisps and crumbled bacon. Serve immediately.