Thursday, August 15 2013, 11:19 AM MDT
Bacon, Corn and Zucchini Pasta
As Aired on August 14, 2013
Recipe Courtesy of Chef Victoria Topham, Pinon Market and Cafe
½ lb dry penne, orecchiette or farfalle pasta
4 slices bacon
2 cloves garlic, minced
1 shallot, minced
2 C chopped zucchini
2 C fresh corn kernels (about 3 ears)
¼ C 2% milk
2T Greek yogurt
4 oz goat cheese, crumbled
½ C fresh basil, chopped
¼ C fresh parsley, chopped
Salt and black pepper to taste
1.) Boil pasta in a pot of salted water according to package directions. When cooked, drain, reserving 1 C pasta cooking liquid.
2.) Meanwhile, cook bacon in large skillet until crisp. Remove from pan and drain on paper toweling. Remove all but 1 T drippings from pan.
3.) In the same pan, sauté zucchini and corn until tender. Add garlic and shallot and sauté 2 minutes more or until garlic is fragrant but not browned.
4.) Combine 2% milk and Greek yogurt and add to sauté pan. Add cooked pasta. Stir in bacon, basil and parsley.
5.) Remove from heat. Crumble goat cheese over pasta and mix gently. Add reserved pasta water if needed to loosen sauce slightly. Season with salt and pepper.
(Copyright 2013 Sinclair Broadcasting Group.)