I adapted this from something I read in Cooking Light.
4 strips bacon
2 teaspoons olive oil
1/2 small onion, chopped
2-3 cloves garlic, minced
1/2 pound rotini (or other pasta if you want)
2 ears fresh corn
1 zucchini
1 pint grape tomatoes
1/4 cup Parmesan cheese
Cook the pasta in boiling salted water about 10 minutes. Drain. Meanwhile, cook the bacon in a large skillet until crispy. Remove from the pan, crumble, and remove all but 1 tablespoon of the bacon grease. Add the olive oil to the remaining 1 tablespoon of bacon grease in the skillet. Add the onion and garlic and cook until tender, about 5 minutes. Add the corn, zucchini and tomatoes and cook another 5 minutes or until the tomatoes burst. Add the cooked pasta and cheese and stir until combined. Serve with more cheese.
You could add some mozzarella cheese if you like at the end with the pasta, if you like your pasta dishes cheesier. I think as a light summer dish it is better without.
