Farmers' Market Pappardelle with Bacon
Ingredients
- 8 slices center-cut bacon
- 2 cups corn kernels (4 ears)
- 2 Tbsp jarred minced garlic
- ½ tsp kosher salt
- ½ tsp pepper
- 3 zucchini (or use yellow squash)
- 1½ lb multicolored cherry tomatoes, halved
- ¼ cup extra virgin olive oil
- 12 oz whole wheat pappardelle pasta
- ½ cup shaved Parmesan cheese
Instructions
- Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings in pan. Crumble bacon.
- Add corn and garlic to hot drippings; cook 3 minutes or until golden. Stir in salt and pepper.
- Cut squash into long, thin ribbons using a vegetable peeler. Toss together squash, corn mixture, tomatoes, oil, and bacon in a large bowl.
- Cook pasta according to package directions. Add hot pasta and cheese to squash mixture; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
496
|
496
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 21 | 21 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 484 | 484 |
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