Zucchini, Corn, and Basil Fusilli with Bacon

Name: Zucchini, Corn, and Basil Fusilli with Bacon
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 slices bacon slices; 142 grams basil pesto; 3 ears corn, kernels cut from cob; 454 grams fusilli; 6 servings Grated Parmigiano-Reggiano; 680 grams zucchini, coarsely chopped (1/2-inch pieces)

You can never have too many main course recipes, so give Zucchini, Corn, and Basil Fusilli with Bacon Head to the store and pick up parmigiano-reggiano, basil pesto, fusilli, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain on paper towels; discard drippings from skillet.

Equipment you will use

Paper Towels

Frying Pan

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).

Ingredients you will need

Vegetable

Pasta

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable

Pasta

Pesto