Cavatappi with Bacon and Summer Vegetables

Photo: Becky Luigart-Stayner; Styling: Melanie Clark

A light and flavorful pasta toss, accented with crumbled bacon, is a quick and easy dinner solution for any night of the week. Use whatever veggies you have on hand to add to the colorful dish. Serve with a mixed greens salad.

Yield: 4 servings (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 8.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.8g
  • Carbohydrate: 32.6g
  • Fiber: 4g
  • Cholesterol: 15mg
  • Iron: 1.7mg
  • Sodium: 626mg
  • Calcium: 203mg

Ingredients

  • 8 ounces uncooked cavatappi
  • 4 slices center-cut bacon, chopped
  • 2 teaspoons olive oil
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 pint grape tomatoes
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
  • 1/4 cup small fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings. Add onion and garlic to pan; sauté 2 minutes, stirring occasionally. Add zucchini; cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine. Sprinkle with remaining cheese.
  3. Mixed greens salad: Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in 1 tablespoon extra-virgin olive oil. Toss with 6 cups mixed salad greens.
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