Prep Time
20 Mins
4 servings (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)

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.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 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.

Step 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.

Ratings & Reviews

August 19, 2015
Don't rate unless you have made it!

susanfvt's Review

July 29, 2014
this was very good. I added in fresh baby spinach to up the fiber and I cut back on the parm (not my favorite cheese). I will definitely make this again. I might try it with sausage next time or use Canadian bacon. PS people that have NOT made the recipe please don't rate it! someone gave this a 3 star that had not rated AND was trying to get people to go to a coupon site--probably the only reason they posted something. people rating without making the recipe screw up the actual rating! sorry for the rant, but it is a pet peeve.

suz123's Review

July 17, 2013
Made this last night. It was excellent! Followed the recipe, but did double it. Wasn't expecting so much flavor. Everyone gave it a thumbs up! I will definitely make this again!


July 25, 2016
Beautifully colorful, delicious, and easy! I used broccoli instead of zucchini and penne instead of cavatappi. Planning to make it again for a child's party.

Amy's review

August 26, 2015
Really, really good...I used the veggie rotini instead of cavatappi and added leftover rotisserie chicken.  will definitely make this again, and again.

Anghara's Review

August 02, 2014
Ah, I assume you're supposed to put the bacon back in, right? The recipe doesn't say to do that but it's there in the picture. Also, how can this be only 248 calories as written? The pasta alone would be 200/serving, and then you have bacon, cheese, corn all which have lots of calories. My recipe site calculated this as closer to 450 (including the salad mentioned in the instructions). Quite delicious, though!

PDXPippi's Review

July 29, 2014
This is great. Since I limit carbs to no more than 125g per day, I cut .5 head cauliflower into very small florets in place of the pasta. Steamed until tender-crisp and proceed with the recipe. Very yummy and my blood sugar is still happy!

Jenstng's Review

August 19, 2013
Love this pasta dish! I made it with linguine tonight, it turned out excellent!

veryslowcook's Review

July 27, 2013
Love the way the bacon flavor permeates everything in this dish! Used 3 slices bacon (not center-cut) and frozen instead of fresh corn. It took longer than 5 min for the tomatoes to burst. Leftovers were good too.

Denkanstoss's Review

July 23, 2013
This was absolutely delicious and so easy to make! A great meal to use up those farmer's market vegetables that you haven't yet used. Healthy, yet still extremely flavorful. I've already passed this recipe on to friends, and it's going to become a definite staple.