Lemon Pasta with Squash and Bacon

We just ate this for dinner: the Bruce has given his seal of approval. I loved this dish because it tasted so summery with the lemon, the zucchini, and the yellow squash. So when your garden is overflowing in a few weeks with zucchini, you can have this delicious pasta.

A word about mascarpone cheese: it is a little pricey. However, you can make your own quite easily, here is a link that can help you out with that. You can substitute cream of tartar for the tartaric acid by doubling the amount called for. Just think of the amazement you will inspire in your dinner guests when you inform them that you made your OWN CHEESE. (Or you could just use one of the simple substitutions also available on the link above.)

Lemon Pasta with Squash and Bacon

1 cup mascarpone cheese
1/4 cup lemon juice
1/2 tsp each salt and pepper
3-4 sliced green onions
2 oz. bacon, finely diced (I used about 4 slices)
1 lb summer squash (zucchini or yellow, or a combo), cut into bite sized pieces
12 oz pasta (I used rigatoni)
Grated Parmesan

Cook pasta according to package directions. Add squash for the last 3 minutes of cooking time. Drain, reserving 1/2 cup of pasta water.

While pasta is cooking, in a large saucepan, saute green onions and bacon over medium heat until bacon is crisp. Whisk in lemon juice, salt and pepper, and mascarpone cheese. When sauce is smooth, add pasta/zucchini mixture. Toss to combine, adding cooking water if needed for desired consistency (my dish tonight did not require it.). Top with Parmesan.

Also, I was trying to bulk this meal up a little, so I browned some turkey cutlets seasoned with lemon pepper, thinly sliced them once cooked and cooled slightly, and added that to the pasta as well. You could do the same with chicken.