Summer Corn Tomato & Bacon Pasta
Celebrate the best of summer produce with this easy summer pasta recipe featuring sweet corn, juicy cherry tomatoes, and fresh basil. Tossed with savory bacon for a smoky, salty kick, this flavorful pasta is the perfect way to use up your farmers market haul. Ready in under 30 minutes and totally dairy free!
Servings: 8 servings
Calories: 321kcal
Ingredients
- 16 ounces linguine
- 6 ounces bacon 5-6 slices, sliced
- 4 cloves garlic minced
- 4 ears corn peeled and cut off cob
- 1 pint cherry tomatoes quartered
- 1/4 cup fresh basil thinly sliced
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about 1/2 cup of pasta water before draining.
- Crisp the bacon. Heat a large skillet to medium. Add the sliced bacon and cook, stirring as needed until fat has rendered and bacon is crispy. Remove bacon from skillet, leaving the remaining oil for the sauce.
- Sauté the veggies. Add the garlic to the skillet and cook until fragrant - about 30 seconds. Then, add the corn and cook until bright yellow and tender. Stir in the tomatoes and season with salt to taste.
- Toss the pasta. Transfer the cooked pasta and bacon to the skillet with the corn and tomatoes and stir to coat. Add pasta sauce adding about 1/4 cup of pasta water, or more if needed. Garnish with fresh basil.
Video
Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 11g | Fat: 10g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin C: 14mg