1 lb. rotelle
1/2 lb. sliced lean bacon, cut in 2 inch pieces
1/2 c. walnuts, halved
4 tbsp. olive oil
4 tbsp. unsalted butter
2 red bell peppers, cut in strips
2 sm. zucchini, sliced
Salt and pepper to taste
Parmesan cheese

Cook the pasta until al dente. Cook bacon until brown and crisp. Drain on paper towel leaving 1/2 bacon fat in the pan. In the same skillet, saute the walnuts over high heat until dark brown. In a separate skillet heat the oil and butter over medium high flame and quickly saute, separately, the red peppers, and zucchini until brown and tender, about 5 minutes each. Add pasta and vegetable to the skillet with the walnuts. Heat over medium high heat and toss well. Serve immediately with grated Parmesan cheese.