Pesto Spaghetti with Apple, Bacon, and Summer Squash


It's an apple season! I recently went to Trader Joe's for my version of city "apple-picking," and I got this big bag of apples for like less than $5. #YAS! I was looking for different ways to use apples in more creative ways, and it finally hit me. Let's add them in my pasta!

Feeling adventurous, I cubed sweet, crisp gala apples and tossed them together with my pasta. I was a little bit skeptical at first, but they were AMAZING! These apples added not only great crunchy textures but also sweet flavors to the dish. I turned up the volume by cooking vegetables with bacon fats (because everything is better with bacon!). When I had a big forkful of pasta with salty bacon and sweet apples, my mouth was burst out with crunchy, delicious flavors!

I made my homemade pesto with a blend of kale, basil, and arugula, but if you buy premade pesto, this dish can be done less than 20 minutes. It's a perfect way to combine a taste of fall with your favorite dish. SO YUMMY!

Prep time: 5 minutes  l  Cook Time:  15 minutes  l  Total Time: 20 minutes  l  Serving: 2


  • 1 gala apple, cubed (can be replaced by any types of apples that sweet and crunchy like Honeycrisp or Fuji)

  • 2 strips of bacon, chopped

  • 2 cloves of garlic, finely chopped

  • 1/2 medium summer squash, sliced

  • 1/2 medium zucchini, sliced (I used two different kinds to make the dish more colorful, but it's okay to use just 1 zucchini.)

  • 1 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 1/2 pound regular spaghetti

  • 1/4 cup of pasta water

  • 1/2 cup of pesto (either homemade, or store-bought)


  • Put cubed apple into a tossing bowl.

  • In a skillet over medium-high heat, put chopped bacon and render the bacon fat. Cook them until they get crispy. Fish them out and set them aside separately from the chopped apple.

  • Add garlic, summer squash, and zucchini into the bacon fat and sautée for 5 minutes until they are translucent. Season the vegetables with salt and pepper, and put them into a bowl with the cubed apple.

  • Cook spaghetti as the package direction says. Reserve a little bit of pasta water and drain the pasta. Put it into the tossing bowl with the apple and sauteed vegetables.

  • Add the reserved pasta water in the tossing bowl and stir everything with pesto.

  • Top the dish with reserved crispy bacon.

James Park