Quick summer squash (zucchini) pasta

Simple summer pasta for when there's an abundance of basil and squash. Not a bad problem to have (at least as far as the basil goes). This squash was from a start I picked up at the the Crown Point Ecology Center's plant sale. It's a Costata Romanesca Summer Squash, an Italian heirloom. The plants are big, the yield average, and the taste great. It also holds up well in cooking (I might try a curry with the next one). If you like summer squash, and don't want to be buried in them to the point where the neighbors run into the house when they see you headed their way with your bounty, this variety might be a good choice. Just get some seeds before the breeders ruin it.

Ingredients:
- Squash, cut into half moons
- Pasta (here from Ohio City Pasta)
- Bacon (I used some from a vendor at the Market who seems to specialize in lamb--very good lamb. It shocks me how different everyone's bacon is, even if most of them are using happy heritage pigs.)
- Basil, sliced up
- Thyme, taken off the branch
- Salt and Pepper
- Parmesan (optional, like everything else)

Method:
- Cook pasta like normal (in heavily salted water)
- While the water is getting ready for the pasta cook bacon until crispy
- Once bacon is crispy remove and cook the squash in the bacon grease with salt, pepper, and thyme (the squash is more caramelized than it looks)
- When pasta is ready add it along with the (crumbled) bacon to the now cooked squash in the thyme/bacon grease mixture
- Give everything a quick toss and top with lots of basil
- Add some cheese if you'd like and enjoy

Couldn't come together much quicker, especially with fresh pasta. As long as the pasta is damp when added to the squash there's no need for additional liquid. But I saved some pasta water just in case.