Summer Corn and Bacon Pasta
Ingredients
- 4 oz gluten-free rotini pasta
- 1 ear corn
- 3 slices bacon, chopped
- ½ cup chopped sweet onion
- 1 clove garlic, minced
- ⅓ cup gluten-free chicken broth
- ¼ cup heavy cream
- ¼ tsp salt
- ¼ cup torn fresh basil
Instructions
- Cook pasta according to package directions. Cut kernels from cob; discard cob.
- Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 tsp 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.
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