Zucchini, Corn, and Basil Fusilli with Bacon
A delightful summer pasta dish combining crispy bacon, sweet corn, fresh zucchini, and basil pesto tossed with fusilli pasta. Topped with Parmigiano-Reggiano, this meal perfectly balances fresh vegetables with savory flavors.
Ingredients
- •6 slices bacon slices
- •1 pound fusilli
- •3 ears corn
- •1½ pounds zucchini
- •1 container basil pesto
- •½ cup Parmigiano-Reggiano
Cooking Instructions
- 1.
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
10 min
- 2.
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.
12 min
- 3.
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.
3 min
- 4.
Top with crumbled bacon and a generous amount of freshly ground pepper.
1 min
