Pasta, cheese and squashes. What more could you want?

Every year for Christmas, Mom gives me a subscription to Everyday Food and to be honest, I haven't always give the magazine the time it deserves. That has recently changed. In my quest to find stuff to eat, this little publication has turned out to be a hidden gem. The recipes are good and really quick. I'm kicking myself now for not having paid closer attention to it over the years. Lucky for me, I'm a packrat. I've been pouring over all those old issues and pulling out delicious edibles. Like this one.

This is an adaptation from the most recent issue and it was perfect for last night. It's quick, and makes good use of the abundance of zucchini available right now. (Oh and Mom, if you're reading, I'll take another subscription next Christmas, thank you!)

Creamy Rotini with Zucchini and Bacon

• 8 oz of rotini
• 6 pieces of center cut bacon
• 2 -4 zucchini, depending on size, chopped
• 2 garlic cloves, crushed
• 1 cup heavy cream
• a couple of handfuls of grated pecorino romano
• pepper

Bring a pot of water to a boil and cook up the rotini. While that's going on, cook the bacon in a skillet until crispy. Remove bacon and add zucchini and garlic and season with fresh pepper. Saute in the bacon grease until zucchini starts to get soft but not so much that it's mushy. Add cream to pot and bring to just a boil. Add drained pasta and cheese and mix together with some more fresh pepper and crumbled bacon. Serve with good bread.