Summer Weekend Pasta Recipe

Name: Summer Weekend Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 6 slices bacon, cut crosswise into 1/4-inch pieces; 1 garlic clove, peeled and smashed; Pinch red pepper flakes; 3 medium yellow zucchini, ends trimmed; 1 pound orecchiette or small shells; 2 ears corn, kernels cut from the cobs, juices and all; 2 tablespoons roughly chopped or torn basil; Freshly ground black pepper; Olive oil, if needed; Freshly grated Parmesan cheese, for serving

Servings: persons

Salt
6 slices bacon, cut crosswise into 1/4-inch pieces
1 garlic clove, peeled and smashed
Pinch red pepper flakes
3 medium yellow zucchini, ends trimmed
1 pound orecchiette or small shells
2 ears corn, kernels cut from the cobs, juices and all
2 tablespoons roughly chopped or torn basil
Freshly ground black pepper
Olive oil, if needed
Freshly grated Parmesan cheese, for serving

1
Bring a large pot of generously salted water to a boil. Meanwhile, spread the bacon in a large saute pan, add the garlic clove, and set over medium heat. Cook the bacon until it's crisp and its fat has rendered. As you remove the bacon from the heat, stir in the red pepper flakes.
2
Grate the summer squash on a box grater. Gather the gratings in a bowl and salt the squash -- I add about 1 1/2 teaspoons coarse kosher salt. Toss to mix. Let sit for at least 10 minutes, and up to 30 minutes.
3
When the water is boiling, add the pasta and cook until al dente. Drain the pasta but don't shake it; you want a little pasta water to help create a sauce. Pour it back in the pot.
4
Take fistfuls of the squash and squeeze it as firmly as possible to extract any liquid. Add the pressed squash to the pasta. Continue until all the grated squash has been squeezed. Then scrape the corn into the pot, and use a slotted spoon to add the bacon (if there's less than 2 tablespoons fat in the pan, I add the bacon and fat to the pasta); discard the garlic clove. Toss the pasta. Adjust the seasoning, adding more salt if needed. Also pepper and the basil. Toss again. Sometimes I add a few tablespoons of olive oil at this point. Spoon into shallow bowls and top with grated, cheese, but not too much. (And pour yourself a glass of sparkling Gruner Veltliner.)

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt, 6 slices bacon, cut crosswise into 1/4-inch pieces, 1 garlic clove, peeled and smashed, Pinch red pepper flakes, and more.

Yes, Summer Weekend Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Weekend Pasta

How did you like this recipe?

Frequently Asked Questions