Creamy Rigatoni with Bacon and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Rigatoni with Bacon and Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Rigatoni with Bacon and Zucchini

A comforting twist on a classic pasta dish, featuring tender rigatoni tossed with crispy turkey bacon and sautéed zucchini in a velvety, light cream sauce enriched with nonfat Greek yogurt and a hint of Parmesan. This dish balances savory and creamy elements for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
35.5g
Fat
15.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 ounce equivalent (56g) Dry Rigatoni

3 slices Turkey Bacon

1/2 medium Zucchini (approx 100g)

1/2 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

Seasonings to taste (Salt, Pepper, Garlic Powder)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the rigatoni until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the turkey bacon and cook until it becomes crispy. Remove the bacon and chop into bite-sized pieces, leaving a bit of the fat in the pan for flavor.

  • 3

    Slice the zucchini into half-moons. Add them to the skillet and sauté until they are tender, about 3-4 minutes. Season with a pinch of salt, pepper, and garlic powder.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy sauce. Mix well until the sauce is smooth.

  • 5

    Add the drained rigatoni and chopped bacon to the skillet. Toss everything together until the pasta is evenly coated with the sauce and heated through.

  • 6

    Taste and adjust seasonings if needed. Serve immediately and enjoy your creamy, savory meal.

Creamy Rigatoni with Bacon and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Rigatoni with Bacon and Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Rigatoni with Bacon and Zucchini

A comforting twist on a classic pasta dish, featuring tender rigatoni tossed with crispy turkey bacon and sautéed zucchini in a velvety, light cream sauce enriched with nonfat Greek yogurt and a hint of Parmesan. This dish balances savory and creamy elements for a satisfying meal.

NUTRITION

482kcal
Protein
35.5g
Fat
15.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 ounce equivalent (56g) Dry Rigatoni

3 slices Turkey Bacon

1/2 medium Zucchini (approx 100g)

1/2 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

Seasonings to taste (Salt, Pepper, Garlic Powder)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the rigatoni until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the turkey bacon and cook until it becomes crispy. Remove the bacon and chop into bite-sized pieces, leaving a bit of the fat in the pan for flavor.

  • 3

    Slice the zucchini into half-moons. Add them to the skillet and sauté until they are tender, about 3-4 minutes. Season with a pinch of salt, pepper, and garlic powder.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese to create a creamy sauce. Mix well until the sauce is smooth.

  • 5

    Add the drained rigatoni and chopped bacon to the skillet. Toss everything together until the pasta is evenly coated with the sauce and heated through.

  • 6

    Taste and adjust seasonings if needed. Serve immediately and enjoy your creamy, savory meal.