|1 pkg (375 g)||Italpasta Total Penne Rigate|
|3||ears corn husks removed|
|1 tsp (5 mL)||Italpasta Extra Virgin Olive Oil|
|8||slices bacon chopped|
|2 summer squash *||finely chopped|
|2 tbsp (15 mL)||chopped fresh thyme|
|1 cup (250 mL)||halved cherry tomatoes|
|1/2 cup (125 mL)||35% whipping cream|
|2||cloves garlic minced|
|3/4 tsp (4 mL)||salt|
|1/2 tsp (2 mL)||freshly ground pepper|
|1/2 cup (125 mL)||grated Romano cheese|
|1/2 cup (125 mL)||torn fresh basil|
- Prepare penne according to package directions; drain well. Meanwhile, using a sharp knife remove corn kernels from the cob. Heat oil in a large, nonstick skillet set over medium-high heat. Cook bacon for 5 minutes or until lightly browned.
- Add corn kernels, summer squash and thyme. Cook for 5 minutes or until bacon is crisp and vegetables are tender. Add tomatoes, cream, garlic, salt and pepper; simmer for 3 minutes. Remove from heat; stir in Romano.
- Toss bacon mixture with cooked penne and basil. Serve immediately.
Tip: Summer squash is also known as yellow zucchini and can be found next to the zucchinis in most supermarkets.
Calories per serving 593, Fat 21g, Cholesterol 73mg, Sodium 575mg, Carbohydrates 82g, Fibre 12g, Sugar 7g, Protein 20g