Active Time

　　10 min

　　Total Time

　　20 min

　　Summer's bounty gets even better when it's combined in a fresh-tasting pasta.

　　

Ingredients

Makes 6 servings

　　6 bacon slices

　　1 pound fusilli

　　3 ears corn, kernels cut from cob

　　1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)

　　1 (5- to 7-ounce) container basil pesto

　　

Accompaniment:

Grated Parmigiano-Reggiano

　　

Step 1

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

　　

Step 2

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

　　

Step 3

Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

　　

Step 4

Top with crumbled bacon and a generous amount of freshly ground pepper.