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1 pound penna rigate
8 ounces bacon
1 white onion - large
2 pounds italian tomatoes
1/4 cup olive oil
2 cups zucchini - steamed, or asparagus
1 cup parmesan cheese - fresh grated


Cook pasta according to package directions. Do not over cook. While water is boiling, cut bacon into 2 inch strips and fry until crispy. When bacon is done, add onion and saute until tender. Drain the fat from the bacon and add the vegetables. Steam for 10 minutes and then add stewed tomatoes. When the pasta is done, put into a large bowl and sprinkle with olive oil. Then add the bacon, tomatoes, and onion. Mix together and sprinkle with cheese.