Summer Vegetable Pasta
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 4 ears yellow corn, shucked (see Note)
- 1 (12-oz) pkg orecchiette pasta (or use small shells pasta)
- 1 (10-oz) pkg zucchini spirals
- 1 (4-oz) pkg diced pancetta (or use 8 slices bacon, chopped)
- 2 shallots, sliced
- 1 pint multicolored cherry tomatoes
- 1¼ cups freshly shaved Parmesan cheese, divided
- 1 (0.5-oz) pkg fresh basil leaves, torn
Instructions
- Cut kernels from cobs, discarding cobs. Cook pasta according to package directions, adding zucchini during last 2 minutes of cooking; drain, reserving ½ cup pasta water.
- Cook pancetta in a large deep skillet over medium heat 6 to 7 minutes or until crisp; drain on paper towels, reserving drippings in skillet.
- Cook corn and shallots in hot drippings over medium-high heat 5 to 7 minutes or until browned and tender.
- Add pasta mixture, tomatoes, ¾ cup cheese, basil, and enough pasta water to make a thin sauce; cook 2 minutes, tossing, until combined and thoroughly heated. Sprinkle with ½ cup cheese. Season with salt and pepper.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
