Gemelli with Zucchini, Tomatoes, and Bacon

Ingredients

• 12  bacon 
• 1.5 cups wine dry white
• 3 cups gemelli 
• 4 ounces goat cheese fresh crumbled soft
• 0.3 cup oregano fresh chopped
• 1.5 cups plum tomatoes seeded coarsely chopped
• 2 cups onion red chopped
• 3  zucchini halved lengthwise sliced

Equipment

• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain.
2. Pour off all but 3 tablespoons drippings from skillet.
3. Add onion and sauté until soft, about 3 minutes.
4. Add wine; boil until reduced by 1/3, about 3 minutes.
5. Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone.
6. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer.
7. Drain.
8. Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes.
9. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
10. To seed a plum tomato, simply slice the tomato in half horizontally and gently squeeze out the seeds, using a spoon if necessary.