This zucchini pasta with corn, fresh herbs, bacon, and parmesan is easy to prepare on a weeknight. It’s fresh and light, but also delicious comfort food!
- 6 strips organic, humanely raised bacon
- 8 ounces whole wheat linguine (or substitute spaghetti or fettucini)
- 1/2 cup pasta water, reserved
- 3 Tablespoons olive oil
- 1 clove garlic, minced
- 1 1/2 cups diced zucchini from 1 small zucchini
- 1/3 cup frozen sweet corn kernels
- 3 Tablespoons fresh chives, chopped
- 3 Tablespoons fresh basil, chopped
- 2/3 cup Parmigiano-Reggiano, grated
- 1 teaspoon ground black pepper
- Sea salt
- Preheat the oven to 400 degrees F.
- Place a wire rack on a baking sheet and arrange bacon on wire rack so no two strips are overlapping. Cook the bacon about 8-10 minutes, or until small bubbles form and the bacon turns crisp and golden. Very carefully remove the baking sheet from the oven, taking care to not splatter bacon grease. The bacon will continue to crisp as it cools on the counter.
- Meanwhile, as bacon is cooking, bring a stock pot of water to a boil. Salt the water and add the pasta. Cook according to package instructions, until pasta is al dente.
- Use a ladle to scoop 1/2 cup of the pasta water from the pot. Set aside the pasta water to add to the dish later. Drain the pasta.
- Meanwhile, heat 2 Tablespoons olive oil in a sauté pan over medium heat. Add the zucchini and garlic and cook until softened and lightly tender, about 4 minutes. Add the corn and cook until warmed through, about 2 minutes. Season with salt.
- Turn off the heat and add the pasta to the sauté pan, along with the pasta water, ground pepper, and 1 Tablespoon olive oil. Season thoroughly with salt, and stir until everything is well combined.
- Transfer pasta to serving dishes. Crumble bacon over each serving. Top with grated parmesan and chopped chives and basil. Serve.
1 teaspoon of ground black pepper will add a hint of spicy heat to the dish. It’s delicious! If you want less, start with 1/2 teaspoon and add more according to your tastes. Or, if you want a lot of heat, start with 1 teaspoon and add more according to taste.
Don’t forget to add the 1/2 cup of reserved pasta water to the dish! It’s the key to forming a nice sauce for the pasta!
For maximum parmesan flavor – and to keep the sauce from clumping or becoming lumpy – don’t stir the parmesan into the sauce. Just sprinkle the parmesan over the top of the pasta immediately before serving.
Keywords: summer, zucchini, corn, bacon, pasta, Italian, cacio e pepe