Cavatappi with Bacon and Summer Vegetables |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A light and flavorful pasta toss, accented with crumbled bacon, is a quick and easy dinner solution for any night of the week. Use whatever veggies you have on hand to add to the colorful dish. Serve with a mixed greens salad. Ingredients:
8 ounces uncooked cavatappi |
4 slices center-cut bacon, chopped |
2 teaspoons olive oil |
1 cup prechopped onion |
1 teaspoon bottled minced garlic |
1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices |
1 cup fresh corn kernels (about 2 ears) |
1 pint grape tomatoes |
1/2 cup (2 ounces) shaved parmigiano-reggiano cheese, divided |
1/4 cup small fresh basil leaves |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings. Add onion and garlic to pan; sauté 2 minutes, stirring occasionally. Add zucchini; cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine. Sprinkle with remaining cheese.
3. Mixed greens salad: Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in 1 tablespoon extra-virgin olive oil. Toss with 6 cups mixed salad greens.
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