Cavatappi with Bacon and Summer Vegetables

See the Recipe Below

Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Ingredients

• 8 ounces uncooked cavatappi
• 4 slices center-cut bacon, chopped $
• 2 teaspoons olive oil $
• 1 cup prechopped onion $
• 1 teaspoon bottled minced garlic
• 1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 cup fresh corn kernels (about 2 ears)
• 1 pint grape tomatoes
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 1/4 cup small fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings. 
3. Add onion and garlic to pan; sauté 2 minutes, stirring occasionally. Add zucchini; cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. 
4. Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine. Sprinkle with remaining cheese.
5. Mixed greens salad: Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 
6. Whisk in 1 tablespoon extra-virgin olive oil. Toss with 6 cups mixed salad greens.

Recipe Adapted From: http://www.myrecipes.com/recipe/cavatappi-with-bacon-summer-vegetables-10000001911379/