RECIPE: Cream Corn and Zucchini Pasta

Cream Corn and Zucchini Pasta
Makes 6 servings


1 (16-ounce) box campanelle or bowtie pasta

8 strips thick-cut bacon, chopped

1 tablespoon unsalted butter

1 medium sweet onion, chopped

1 medium red bell pepper, seeded and chopped

2 cups chopped zucchini

2 cups fresh corn kernels (3 ears corn)

Kosher salt

Coarse-ground pepper

cup heavy cream

½ cup chicken broth

½ cup basil leaves, loosely packed and torn

½ cup toasted pine nuts

Grated Parmesan cheese, for garnish


Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain the pasta, reserving 1½ cups pasta water.


Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons bacon grease.


Melt the butter the skillet with the bacon grease. Add the onion and bell pepper, and cook until tender, about 3 minutes, stirring occasionally. Add the zucchini and corn, and cook until tender, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.


Add the pasta to the skillet. Stir in the chicken broth, heavy cream, bacon, basil and pine nuts. Add the reserve pasta water, as needed, to loosen the sauce. Season to taste with salt and pepper. Garnish with Parmesan cheese.

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