Sweet Corn and Zucchini Pasta
Sweet Corn and Zucchini Pasta with Bacon - a 15-minute dinner idea with summer's favorite veggies! This will be your favorite summer pasta!
Ingredients
- 8 oz dry bow tie pasta
- 4 strips of bacon chopped
- 1.5 cups zucchini cubed
- 1 cup sweet corn fresh or frozen
- ⅓ cup heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- chopped fresh basil for garnish
Instructions
- Cook pasta according to manufacturers instructions. Drain and keep warm.
- Heat up a large skillet (I used cast iron) over medium heat. When hot, add bacon and cook until almost all pieces are crispy. Add veggies at once and saute, stirring often. Cook 3 to 4 minutes.
- Add cream, salt and pepper and cook until thickened, stirring constantly.
- Remove from heat and stir in the cooked pasta. Stir until coated.
- Serve garnished with chopped basil or green onions.
- Refrigerate the leftovers for up to 2 days.
Nutrition
Calories: 415kcal | Carbohydrates: 52g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 306mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 10.5mg | Calcium: 32mg | Iron: 1.2mg
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