Zucchini, Corn, and Basil Fusilli with Bacon | view more Recipe

Zucchini, Corn, and Basil Fusilli with Bacon

  • '6 bacon slices'
  • '1 pound fusilli'
  • '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'
  • 'Grated Parmigiano-Reggiano'

  1. Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp
  2. Drain on paper towels; discard drippings from skillet
  3. Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente
  4. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling)
  5. Drain
  6. Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss
  7. Season with salt and moisten with additional cooking water if necessary
  8. Top with crumbled bacon and a generous amount of freshly ground pepper