This is a light pasta dish with no sauce, but flavored through bacon fat, and bright summer vegetables.

  • 8 servings
  • 10 mins
  • 20 mins
  • 30 mins


  • 16 ounces Farfalle pasta
  • 6 strips bacon, cut into short batons
  • 3 zucchini, roughly grated with a box grater
  • 2 ears corn kernels, removed from cob
  • 4 oz basil, chiffonaded
  • 4 oz fresh mozzarella cheese, cut into 1/2 inch cubes
  • 8 oz cherry tomatoes
  • 3 cloves garlic, thinly sliced
  • parmesan cheese



  • Prepare the pasta in well-salted water and reserve one cup of the pasta cooking liquid.
  • Use a sharp knife to remove the kernels from the raw ears of corn.
  • Shred the zucchini on the rough side of a box grater. Salt well and drain on paper towels to remove excess moisture.
  • In a large dutch oven, brown the bacon with the chopped garlic.
  • Add the cherry tomatoes and stir to combine for about 1 minute.
  • Add the corn, shredded zucchini, and a generous amount of pepper, and stir to combine for another minute.
  • Add the mozzarella chunks and top with the drained pasta to let the chunks of mozzarella begin to melt. Add the reserved pasta water and stir well to form a light sauce for the pasta.
  • Add the chopped basil, a light dusting of parmesan cheese.