Wednesday, August 20, 2008

Garden Surplus Pasta

I think I flagged this recipe the moment I saw it in the July issue of Gourmet magazine. Not only was it a good way to use corn and zucchini from the garden, but you also top it with bacon and cheese - what's not to love about that?

Zucchini, Corn, and Basil Pasta with Bacon
6 bacon slices
1 pound pasta (*see note)
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto (or homemade pesto)
grated Parmigiano-Reggiano

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 pasta in a 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, grated cheese, and freshly ground pepper.

Note: The original recipe calls for fusilli pasta . . . I used linguine, which worked okay - but next time I make it I will probably use fusilli, ziti, or even plain old macaroni. The long, slender noodles didn't work very well with the big pieces of zucchini and the small pieces of corn.

2 comments:

Jaime said...

looks great...veggies make it healthy and bacon makes it tasty :)

Monique said...

I made this dish with Al Dente Garlic Parsley Fettuccine and it was great! And, because this pasta cooks in just 3 minutes, the kitchen doesn't even get heated up.