Summer Vegetable Pasta

July 05, 2018

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
  • Ingredients

    • 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



    1. Prepare the pasta in well-salted water and reserve one cup of the pasta cooking liquid.
    2. Use a sharp knife to remove the kernels from the raw ears of corn.
    3. Shred the zucchini on the rough side of a box grater. Salt well and drain on paper towels to remove excess moisture.
    4. In a large dutch oven, brown the bacon with the chopped garlic.
    5. Add the cherry tomatoes and stir to combine for about 1 minute.
    6. Add the corn, shredded zucchini, and a generous amount of pepper, and stir to combine for another minute.
    7. 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.
    8. Add the chopped basil, a light dusting of parmesan cheese.

      Written by Will Chiong who lives and works in New York building useful things.