Description
Summer in a bowl: blistered cherry tomatoes, browned zucchini, freshly-cut sweet corn, and torn basil, all over hearty pasta and sprinkled with Parmesan.
Ingredients
- 1 pint Cherry Tomatoes
- 2 Tablespoons Olive Oil, Divided, Plus More For Drizzling
- ¼ cups Torn Or Chopped Basil, Or 2 Tablespoons Dried, Divided
- 3 cloves Garlic, Minced, Divided
- 1 pound Pasta Of Choice, Gluten-free If Needed
- 4 slices Bacon
- 1 Large Zucchini, Sliced Into Half Coins
- 3 ears Corn, Kernels Removed From Cobs
- ¾ cups Parmesan (or More If Desired), Divided
Preparation
Preheat oven to 400ºF.
Toss cherry tomatoes with 1 tablespoon olive oil (or enough to coat), half of the herbs, 1 clove garlic (minced), and salt and pepper to taste. Roast for 15 minutes.
Meanwhile, bring salted water to boil and cook pasta as directed on the packaging. Reserve about ¼ cup pasta water.
Cook bacon until crispy. I have success adding bacon as the pan is heating to melt off more fat and then cook until edges are browned and crispy. Remove bacon and reserve fat in pan. In the fat, cook remaining garlic for a minute, then add zucchini half coins in one layer. Let cook for a couple minutes to brown one side. Then add corn and cook for an additional 5–8 minutes. Remove from heat. If there is not enough fat left over from cooking the meat, add some olive oil. Add about 1 tablespoon pasta water and mix.
Chop bacon into bite sized pieces. Sprinkle over veggie mix. Add veggie and bacon mix to pasta along with ½ cup Parmesan and roasted tomatoes.
Top with extra basil and remaining Parmesan. Drizzle with olive oil for an extra something-something.
