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Yummy! And pretty quick, too!
8 ounces uncooked cavatappi
2 packages center-cut bacon, chopped
2 teaspoons olive oil
1 cup prechopped onion
1 teaspoon bottled minced garlic
1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
1 cup fresh corn kernels (about 2 ears)
1 pint grape tomatoes
8 oz grated Parmigiano-Reggiano cheese
2 cups small fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
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 (you don't need all of them, only about 5 oz); add oil to drippings. Add onion and garlic to pan; sauté 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 cheese, basil, bacon, salt, and pepper; toss to combine. Sprinkle with remaining cheese.
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