Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces

3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer to paper towels to drain.
Pour off all but 3 tablespoons drippings from skillet.
Add onion and saut� until soft, about 3 minutes.
Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone.
Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender,
stirring occasionally, about 2 minutes longer. Drain.

Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet.
Toss over medium-high heat until sauce coats pasta, about 3 minutes.
Add cheese and toss until beginning to melt, about 2 minutes.
Season to taste with salt and pepper and serve.

Test-kitchen tip: To seed a plum tomato, simply slice the tomato in half horizontally
and gently squeeze out the seeds, using a spoon if necessary.

Makes 6 servings.