Bacon and Sweet Corn Pasta

By cindygwest

Ingredients

• Boil:
• 8 oz. dry campanelle or farfalle pasta
• Cook:
• 4 strips thick-sliced bacon, chopped
• 1 1/2 cups chopped zucchini
• 1 1/4 cups fresh corn kernels (2 ears corn)
• 1/4 cup heavy cream
• 1/4 cup chopped fresh basil
• 1/4 cup pine nuts, toasted
• salt and black pepper, to taste

Details

Servings 4

Preparation

Step 1

1. Boil pasta in a large pot of salted water according to package directions. Drain pasta, reserving 1 cup pasta water.
2. Cook bacon in a large skillet until crisp. Transfer bacon to a paper-towel-lined plate and reserve 1 T. drippings.
3. Saute zucchini and corn in the drippings in the same skillet until tender, 5 - 6 minutes. Add pasta to corn and zucchini in skillet.
4. Stir in bacon, cream, basil, and pine nuts. Add reserved pasta water, as needed, to loosen sauce. Season pasta with salt and pepper.