Clean out the fridge pasta

Law school has started and every student group is having its initial meetings this week. To get us there, organizers promise free food, which means that over two days I’ve eaten pizza three times. Right now I feel like I’d be happy if I never had pizza from a cardboard box again. So tonight I was determined to come home and cook a real meal. We had all sorts of random stuff that I wanted to use up, so I found a pasta recipe that would cover the bacon, cheese and sour cream we had on hand. To that I added zucchini, tomato, a shallot and some spices. It was like an amped-up macaroni and cheese, and it was delicious! I’m already looking forward to lunch tomorrow.

Stovetop Macaroni and Cheese

6 slices bacon
1 shallot, diced
3 cloves garlic, minced
1 medium zucchini, cubed in 1/2-inch pieces
2 plum tomatoes, seeded and diced
1 box (14.5-16 oz.) elbow noodles

1 cup sour cream
1/4 cup butter, melted
1/2 cup white wine or chicken broth
3/4 cup grated monterey jack cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 tsp oregano
1/2 tsp garlic salt
1/2 tsp parsley

Cook pasta according to package directions. Cook bacon in large skillet until crispy. Remove to plate lined with paper towels and drain. Remove some grease from skillet to leave about 1-2 tbl. Saute shallots and garlic briefly, then add zucchini. Saute about 5 minutes or until tender. Stir in tomatoes and remove from heat. Cover to keep warm.
To make sauce, combine sour cream, butter, wine or broth and spices and bring to a simmer. Remove from heat and whisk in cheeses until smooth. Toss together pasta and vegetables, then toss with sauce.