Yummy Pasta: Fusilli w/ Zucchini, Corn & Bacon
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I don't usually rave about such simple recipes, but this one was the bomb! (does anyone even say that anymore?).
The original recipe wants you to boil your zucchini and corn, but I used a cast iron skillet for my vegetables and bacon, and it was fantastic!
We each went back for thirds.
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Fusilli w/ Zucchini, Corn and Bacon (adapted from Serious Eats):
1 lb. fusilli (curly) pasta
3 ears of fresh corn, corn removed from the cob
6 slices of bacon, chopped
3 zucchini squash, cut into small 1/2" pieces
4 Tbsp of prepared basil pesto
1/2 cup of pasta water
salt & pepper
Start with a 12" cast iron skillet and cook your bacon about 2 minutes, then add the cut up zucchini and corn.
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Try not to stir the mixture too much, let the corn and zucchini get brown and caramelize in the bacon fat. About 12-15 minutes total.
Meanwhile, cook your pasta as per directions and don't forget to save 1/2 cup of the pasta water before draining.
Drain your pasta and add it to a large bowl or skillet, then add the cooked corn, bacon and zucchini.
Add the 4 tablespoons of basil pesto, reserved pasta water and season with salt and pepper.
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This was such a crowd pleaser!
PS if you are curious about the gold flower, they are the dead clematis flowers climbing up my trellis, and they look like spun gold! So pretty!
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Comments
http://www.recipefordelicious.blogspot.com/
About clematis, I know what you mean by pretty, although mine is never look that as pretty as yours. Great shot Stacey.