Summer Corn and Bacon Pasta
- 12 oz whole wheat rotini pasta
- 3 ears corn
- 9 slices center cut bacon, chopped
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream
- ¾ tsp salt
- 1 (1-oz) pkg fresh basil, torn
- Cook pasta according to package directions. Cut kernels from cobs; discard cobs.
- Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant.
- Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
22 |
22 |
| Sat. Fat (g) |
10 |
10 |
| Protein (g) |
17 |
17 |
| Carb (g) |
62 |
62 |
| Fiber (g) |
8 |
8 |
