Bacon & Sweet Corn Pasta
Ready In: 35 mins
Serves: 4
Ingredients
- 8 ounces dry pasta, campanelle or 8 ounces farfalle pasta
- 4 slices thick-sliced bacon, chopped
- 1 1⁄2 cups chopped zucchini
- 1 1⁄4 cups fresh corn kernels, corn cut off cob (2 ears of corn)
- 1⁄4 cup heavy cream
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup pine nuts, toasted
- salt & pepper
Directions
- Boil pasta in a lar4ge pot of salted water according to package directions. Drain pasta, reserving 1 cup of pasta water.
- Cook bacon in a large skillet until crisp. Transfer bacon to a paper-towel lined plated and reserve 1 T. of the drippings.
- Saute zucchini and corn in the dripping in the same skillet until tender, 5-6 minutes. Add pasta to corn and zucchini in skillet.
- Stir in bacon, cream, basil and pine nuts. Add reserved pasta water, as needed, to loosen sauce.
- Season pasta with salt & pepper to taste.
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