Who said that pasta has to be drenched in sauce? This quick and easy pasta is sure to light up your palate. The sweetness of the corn mixed with the salty bites from the bacon provide a great balance. The cheeses add a bit of richness without overpowering the dish while still adding a ton of flavor. This dish is sure to be a crowd-pleaser for any occasion or a go-to week night meal.
For the Pasta
Fresh sweet corn
About 2 ears. Kernels removed from cob.
1/4 inch thick. Sliced into quarters.
Salt and black pepper
Freshly grated. About 1/2 cup. More for garnish.
About 2 leaves
From a small lemon
Cook the strips over bacon over low heat in a skillet. Do not over-crisp the bacon.
While the bacon is cooking bring a large, heavily salted pot of water to boil over high heat. Make sure there is enough water to cover the pasta by about 1-2 inches. Cook the pasta until done according to the pasta's directions.
When the bacon is done remove the strips to a paper towel lined plate and allow to cool. Remove, saving for another recipe, all but 1 TBSP of the rendered bacon fat. When the bacon has cooled enough to handle, chop into bite size pieces.
In the skillet cook the diced zucchini for about 1-2 minutes stirring occasionally.
In the skillet add the sweet corn and cook for an additional 1-2 minutes. Salt and pepper to taste. Transfer to bowl.
Drain the pasta reserving a cup of the pasta water for later use.
Add the drained pasta, the shredded Parmesan and the ricotta stirring to combine with the corn and zucchini.
Add the reserved pasta water 1 TBSP at a time until the desired consistency is reached. I used 4 TBSP.
Stir in the lemon zest, bacon and green onions.
Garnish with additional shredded Parmesan and basil.