 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a great summer pasta recipe that I found in my Cuisine at Home Magazine...Putting here for safe keeping and easy access... 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:
1. Boil pasta in a lar4ge pot of salted water according to package directions. Drain pasta, reserving 1 cup of pasta water.
2. Cook bacon in a large skillet until crisp. Transfer bacon to a paper-towel lined plated and reserve 1 T. of the drippings.
3. Saute zucchini and corn in the dripping 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.
5. Season pasta with salt & pepper to taste.
|
|