Wednesday, November 10, 2010

Summer Zucchini Pasta with Pesto

This year is the first summer that I grew zucchini. Well, I've learned a lesson...zucchini plants put out a LOT of zucchini! So, I've had to search for a nice array of zucchini recipes to get us through the plentiful zucchini plant growing in my garden.

I found this recipe on epicurious.com. I liked this recipe immediately because it had such a short ingredient list, and I had all the ingredients on hand. I think you could add ingredients like mushrooms or tomatoes to this, or even omit some if you don't have something on hand. It comes together quickly and isn't a heavy meal.

Recipe, courtesy of epicurious.com

Ingredients
  • 6 bacon slices
  • 1 pound fusilli
  • 3 ears corn, kernels cut from cob
  • 1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
  • 1 (5- to 7-ounce) container basil pesto

Directions
  1. Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
  2. Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
  3. Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
  4. Top with crumbled bacon and a generous amount of freshly ground pepper
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