Bacon, Zucchini and Roasted Tomato Pasta

12 bacon slices, cut crosswise into 1-inch pieces
1 package grape tomatoes
3 cloves garlic, peeled
1 1/2 tablespoons olive oil
1 cup moscato wine
16 ounces fusilli pasta
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
Salt
Parmesan Cheese

Preheat oven to 400 degrees.  Put tomatoes and garlic in a glass baking dish.  Toss with olive oil and sprinkle with salt.  Roast for 20 minutes on the top rack. Once roasted, chop roasted garlic and add back to tomatoes.

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 2 tablespoons drippings from skillet.  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 (with juices) to pan. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Top with cheese and season to taste with salt and pepper and serve.