Corn, Bacon & Bean Summer Pasta |

Sometimes you want to celebrate the beauty and flavor of Summer produce, but you still want something hearty, something that will warm you from the inside out.
If that resonates right now, then this is the dish for you! My Corn, Bacon & Bean Summer Pasta is simple, so that the sweet bite of fresh corn and the brightness of basil shine through. Good-quality bacon and a little butter add just the right amount of richness. Saving some of your pasta water is absolutely key—even with a gluten-free pasta, this liquid can add a creaminess to the dish without any actual cream, lightening things up a bit!
Speaking of; if you love the sound of these ingredients combined but want to lighten it further, you could totally sub zucchini noodles for the pasta. I would use 3-4 medium-sized zucchini and shave or spiralize them. Then follow all instructions EXCEPT don't add the zucchini noodles until the very end, after you've removed the pan from the stove. The only caveat is they will release a lot of liquid, especially stored for a few days, so you might need to drain your servings before reheating.
Want to make this dish vegan? Simply substitute more avocado oil or olive oil (or vegan butter) for the butter and sub bacon for cherry tomatoes or try my friend Brittany's recipe for vegan Coconut Bacon!
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