Bacon & Sweet Corn Pasta

1 08 2011

I made this recipe for dinner tonight compliments of Cuisine at Home, but I would also recommend this as a side dish for a summer party. It’s easy, versatile and highlights some great peak-season produce like corn and zucchini, as well as basil which you may have overflowing in your garden!

Bacon & Sweet Corn Pasta

Ingredients (makes 4 servings):

  • 8 oz dry campanelle or farfalle or rotini pasta
  • 4 strips thick-sliced bacon or 6 strips regular, chopped
  • 1 and 1/2 cups chopped zucchini
  • 1 and 1/4 cups fresh corn kernels (2 ears of corn) – or you can use frozen
  • 1/4 cup heavy cream or half and half
  • 1/4 cup chopped fresh basil
  • 1/4 cup pine nuts, toasted in a skillet over medium-high heat until golden brown, 3-4 minutes
  • Salt and pepper to taste

Boil pasta in a large pot of salted water according to package directions. Drain pasta, reserving 1 cup pasta water.

Cook bacon in a large skillet until crisp. Transfer bacon to a paper-towel lined plate and reserve 1 Tbsp drippings. This Girl’s tip: I bake the bacon instead, using a cooling rack inside a baking sheet – elevating the bacon will allow it to cook evenly all over – just remember to spray the cooling rack first! Bake at 400 degrees for 12 minutes, or until bacon is crisp. You can still use 1 Tbsp of drippings that collects in the baking sheet.

Saute zucchini and corn in the drippings in either the same skillet if you used it to cook the bacon, or a new skillet if you did not. Saute until tender about 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 with salt and pepper.




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