Creamy Summer Veggie Bacon Pasta
Summer and comfort food in a bowl - Creamy Summer Veggie Bacon Pasta.
This is what you make when you have an awkward amount of bacon leftover.
If you don’t have leftover bacon, use fresh bacon, cook it in the skillet first, then cook all of the veggies in the fat for an even deeper bacon flavor experience.
Summer veggie freshness AND hearty bacon comfort in every bite!
Ingredients:
12 oz pasta
4 - 6 slices cooked bacon, chopped
½ onion, diced
1 small zucchini, diced
2 - 3 ears of corn, kernels removed
1 large tomato, chopped
3 cloves of garlic, minced
2 Tbsp butter
2 Tbsp flour
2 cups whole milk
½ tsp Italian seasoning
salt & pepper to taste
Directions:
Cook pasta according to directions.
Meanwhile, in a large skillet, cook onion and zucchini in fat (oil or butter) until browned - about 4-5 minutes.
Add tomatoes and corn and cook for about 2 minutes.
Add garlic, cook for 30 seconds or until fragrant.
Add the chopped bacon, and cook about 1 minute, stirring to coat the vegetables in fat and flavor.
Push veggies and bacon to the side, melt the butter in the middle of the skillet. Once melted, add the flour and whisk together until combined. Cook 1 minute.
Slowly pour in the 2 cups of whole milk, stirring constantly. Cook at a constant simmer/or light boil until desired thickness is achieved.
Add the pasta to the skillet and stir to combine. (You can reserve and add pasta water to adjust the thickness of the sauce to your liking, if desired).
Serve, and enjoy!