Tuesday, April 17, 2012

Cavatappi with Bacon and Summer Vegetables

No idea what to do with fresh corn, zucchini, cherry tomatoes, and basil? Of course, I'm going to suggest pairing it with pasta and bacon! I've had this one on my to-do list for quite awhile, and this week the stars (and sales!) lined up.

Veggie heaven! Minced garlic, diced onion, halved cherry tomatoes, diced zucchini, and fresh corn kernels.

Fresh basil.

Cavatappi, one of my faves!

A few sliced of chopped bacon. Saute until crispy and remove from pan with slotted spoon. Leave the bacon grease in the pan!

Saute your onions, until tender. Add in zucchini and garlic.

Add in corn.

Add in tomatoes.

Add your cooked pasta, the bacon, torn basil, salt, and pepper.

8 oz cavatappi
4 sliced of bacon, chopped
2 tsp olive oil
1 large onion, diced
1 zucchini, diced
1 cup fresh corn kernels (2 ears)
1 pint cherry tomatoes, halved
1/4 cup fresh basil, torn
1 tsp salt
1/2 tsp pepper
Parmesan cheese (garnish)

1. Cook cavatappi to package directions. Remove from heat, set aside.
2. In a large pan, saute bacon until crispy. Remove from pan with slotted spoon, leave bacon drippings in the pan.
3. Add olive oil to pan. Saute onions, 5 minutes or until tender. Add zucchini to pan, saute 3 minutes. Add corn, saute 5 minutes. Add cherry tomatoes, cook 1-2 minutes. Add pasta and basil to pan, toss to combine. Season with salt and pepper.
4. Garnish with Parmesan cheese. Serve immediately.

Recipe adapted from Cooking Light

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