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.


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.