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Zucchini, Corn and Basil Fusili with Bacon

Zucchini, Corn and Basil Fusili with Bacon

Savor the last few weeks of summer produce with a recipe that really highlights its flavors. This dish a quick summer meal with minimal cooking, yet just as satisfying as something that took hours to prepare. Fresh corn is a must in this recipe. Frozen corn can’t even compare to fresh off the cob kernels of sweet corn. Delicious.

Zucchini, Corn and Basil Fusili with Bacon

Makes 6 servings. Recipe from Epicurious.


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


Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

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.

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.

Top with crumbled bacon and a generous amount of freshly ground pepper.

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4 CommentsLeave a Comment →

  1. 1
    Posted On August 30, 2008 at 12:45 pm

    Perfect! If I had a ripe tomato sitting around, I’d throw that in, too.


  2. 2
    Posted On August 30, 2008 at 8:54 pm

    Yum! I love the full slices of bacon sitting right in the bowl, so good.


  3. 3
    Posted On August 31, 2008 at 11:57 pm

    oh, this looks amazing! i love the bacon…mmmm…


  4. 4
    Posted On September 8, 2008 at 8:55 am

    Looks wonderful! Great way to use the last of that fresh summer corn!


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