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Gallery Succotash Pasta Credit: Dana Gallagher Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 3 slices bacon (4 ounces), chopped 12 ounces short, tubular pasta, such as penne Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, halved and thinly sliced (1 cup) 2 small zucchini (10 ounces total), halved lengthwise, then cut crosswise into 1/4-inch-thick half-moons (about 2 cups) 2 basil sprigs, plus 1/3 cup fresh leaves, sliced if large, for serving 1 1/2 cups fresh corn kernels, plus milk scraped from cobs (from 2 ears) 1 pint cherry tomatoes, halved 2 cloves garlic, minced (2 teaspoons) 1 jalapeño (ribs and seeds removed for less heat, if desired), minced 3 tablespoons apple-cider vinegar 1 1/4 ounces Parmigiano- Reggiano, grated (1/2 cup), plus more for serving
Cook’s Notes If using a large zucchini instead of two small ones, quarter it length-wise before slicing crosswise. Use the side of a spoon to scrape the corn milk from the cobs.
Gallery Succotash Pasta Credit: Dana Gallagher
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Gallery
Succotash Pasta Credit: Dana Gallagher
Succotash Pasta
Credit: Dana Gallagher
Succotash Pasta
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Recipe Summary
prep: 40 mins total: 50 mins
Servings: 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 3 slices bacon (4 ounces), chopped 12 ounces short, tubular pasta, such as penne Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, halved and thinly sliced (1 cup) 2 small zucchini (10 ounces total), halved lengthwise, then cut crosswise into 1/4-inch-thick half-moons (about 2 cups) 2 basil sprigs, plus 1/3 cup fresh leaves, sliced if large, for serving 1 1/2 cups fresh corn kernels, plus milk scraped from cobs (from 2 ears) 1 pint cherry tomatoes, halved 2 cloves garlic, minced (2 teaspoons) 1 jalapeño (ribs and seeds removed for less heat, if desired), minced 3 tablespoons apple-cider vinegar 1 1/4 ounces Parmigiano- Reggiano, grated (1/2 cup), plus more for serving
Directions
Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.
Cook’s Notes If using a large zucchini instead of two small ones, quarter it length-wise before slicing crosswise. Use the side of a spoon to scrape the corn milk from the cobs.
Cook’s Notes
If using a large zucchini instead of two small ones, quarter it length-wise before slicing crosswise. Use the side of a spoon to scrape the corn milk from the cobs.
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All Reviews for Succotash Pasta
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All Reviews for Succotash Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
