Zucchini, Corn, and Basil Fusilli with Bacon

Zucchini, Corn, and Basil Fusilli with Bacon
Zucchini, Corn, and Basil Fusilli with Bacon
Summer's bounty gets even better when it's combined in a fresh-tasting pasta.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Italian Pasta Quick & Easy Dinner Basil Bacon Corn Zucchini Gourmet Peanut Free Soy Free No Sugar Added
  • grated parmigiano-reggiano

Preparation Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet. Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain. Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary. Top with crumbled bacon and a generous amount of freshly ground pepper.

Preparation Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet. Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain. Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary. Top with crumbled bacon and a generous amount of freshly ground pepper.