Monday, August 3, 2009

Pasta with Bacon and Suimmer Vegetables

This dish turned out really tasty. The kids even ate every portion of this dish without complaining. I loved how it used loads of fresh garden vegetables in a healthy way. The original recipe called for cavatappi pasta but at the grocery store they wanted an obscene amount of money for that type of pasta so I used elbow macaroni. Also it called for bottled garlic and I used fresh. This is going on the make again list.

Pasta with Bacon and Summer Vegetables
adapted slightly from Cooking Light Magazine August 2009

8 ounces uncooked elbow macaroni
4 slices center cut bacon, chopped
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves
1 medium zucchini, quartered lengthwise and cut into 1/4 inch thick slices
1 cup fresh corn kernels (about two ears)
1 pint grape tomatoes
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
1/4 cup small fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, cook bacon in a large nonstick skillet over medium high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings. Add onion and garlic to pan; saute 2 minutes stirring occasionally. Add zucchini; cook 3 minutes stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine.
Sprinkle with remaining cheese. Serve.

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