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Prep Time
10 mins
Total Time
30 mins


1/2 bag
penne rigate
450 g
1/2 cup
bacon, diced
125 mL
fresh green and/or yellow zucchini, sliced into 1/3 in. (8 mm) thick half moons
1/3 cup
stuffed manzanilla olives, halved lengthwise
75 mL
1 cup
grape tomatoes, halved lengthwise
250 mL
freshly ground pepper, to taste
1/4 cup
finely chopped fresh chives
60 mL


Step 1

Heat a large pot of salted water over medium-high heat and bring to a boil. Add pasta and cook according to package directions.

Step 2

Meanwhile, in a deep-sided skillet, cook the bacon on medium heat until it begins to brown. Add the zucchini and olives and sauté on high heat until the zucchini starts to brown. Remove from heat and reserve.

Step 3

Drain the pasta, reserving 1/2 cup (125 mL) cooking water. Pour pasta back into saucepan. Add the zucchini, olives and bacon and toss to combine. If the mixture looks dry, add cooking water, 1 tbsp (15 mL) at a time, to reach the desired consistency. Transfer to a serving dish and add tomatoes and pepper. Garnish with finely chopped fresh chives and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
9 g
Saturated Fat:
2 g
89 g
6 g
15 mg
20 g
460 mg
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