Gemelli with Zucchini, Tomatoes, and Bacon
['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 sauté 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.
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