Pasta- Cavatappi W Bacon & Veggies
great for using veggies from farmers market"This was really good. The only change I will make next time is to add some cream at the end of the cooking time or perhaps add some other saucy-type mixture and omit the parmesan. I loved that it was full of vegies, diced in small pieces for the kids to pick at easily and of course anything pasta is always a winner." - Bugsbunni
Yield: 4 Ready in 45 minutes
73 people trying soon
Verified by stevemur
|8 ounceCavatappi pasta; uncooked|
|4 slicesBacon; chopped|
|2 teaspoonOlive oil|
|1 cupOnion; chopped|
|1 teaspoonGarlic; chopped|
|1 Zucchini; quartered, cut to 1/4" pieces|
|1 cupCorn; kernels from 2 ears|
|1 pintCherry tomatoes|
|1/2 cupParmigiano-Reggiano; shaved, divided|
|1/4 cupBasil; small leaves|
Pasta- Cavatappi W Bacon & Veggies Preparation
A light, 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.
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; saute 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.
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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