Penne with Summer Garden Sauce

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Ingredients

4 slices thick-sliced bacon, diced
4 cups whole wheat penne pasta
Salt
1 tablespoon olive oil
1 large zucchini, cut into 1/3-inch dice (about 2 cups)
2 cups fresh corn kernels (from 4 ears)
2 large cloves garlic, peeled and minced
2 cups diced tomatoes (1/3-inch dice)
1/2 cup chopped fresh basil
Freshly ground black pepper
1 cup grated parmesan cheese, as garnish (optional)

A delicious and colorful sauce of vine-ripened tomatoes, sweet corn, zucchini, and fresh basil celebrates the bounty of the summer garden, and it’s a great way to incorporate wholesome produce in your main meal.

Submitted by:
Earthbound Farm Since it began in a small backyard garden over 25 years ago, Earthbound Farm has been committed to bringing the benefits of delicious, organic food to as many people as possible and serving as a catalyst for positive change.

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Make It:

1. Bring at least 4 quarts of water to a boil over high heat and add 1 tablespoon of salt. Add the pasta and cook according to package directions or until the penne is tender but not mushy.

2. Meanwhile, place the bacon in a large skillet and cook over medium heat until crispy. Transfer the bacon with a slotted spatula to several layers of paper towels to drain. Remove the bacon fat from the skillet and discard.

3. Return the skillet to medium-high heat and add the olive oil. When the oil is hot, add the zucchini and cook, stirring occasionally, until the zucchini starts to soften, 3 to 4 minutes. Reduce the heat to medium and add the corn to the skillet. Cook for two minutes to warm the kernels. Add the garlic and cook, stirring occasionally, until it is fragrant, about 2 minutes, watching carefully so the garlic doesn’t burn.

4. When the pasta is cooked, remove 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander and then return it to the pan. Add the bacon, tomatoes, and basil to the mixture in the skillet and cook until the tomatoes are heated through, about 2 minutes. Season the mixture with salt and pepper to taste, then add the sauce to the pasta, stirring gently to combine. If the mixture is dry, add 1/4 cup of the reserved pasta cooking water and stir to blend, adding more as needed. (Whole wheat pasta doesn’t contain much starch, so it doesn’t lend the same creaminess to a sauce as you might expect from semolina pasta).

5. Divide the hot pasta among four plates and pass the parmesan at the table for garnish, if you like.

Clean It:

Choose healthy whole wheat pasta, whose chewier texture and nutty flavor works well with garden-fresh sauces. It also has 2/3 more fiber, a little more protein, and fewer calories!

Green It:

Choosing organic corn, if it's available, creates a demand for corn that's raised without the huge burden of pesticide use endured by conventional corn crops.