Friday, July 1, 2011

Summer Corn Pasta

6 oz. bacon
1 - 2 cans white beans, drained
8 oz. rigatoni
1/2 onion, chopped
2 large carrots, grated
1 c. water
2 chicken bouillon cubes
2 tsp. lemon juice
1 medium zucchini
4 ears corn
2 1/2 c. half-an-half
2 tsp. flour
1/4 tsp. freshly ground black pepper

Cook pasta according to package directions until al dente. Drain and butter to prevent sticking.

Saute bacon until crisp. Remove from pan.

Without cleaning out the pan cook the onion and carrot in the bacon drippings.

Add 1 cup of water to the pan along with one of the chicken cubes and the lemon juice.

Cut the zucchini into quarters lenghtwise and the then slice 1/4 inch thick. Add to the pan with the carrots and onion. Cut the corn from the cob. Add the cobs to the simmering zucchini. When the zucchini is tender remove the cobs from the pan and add the corn, half-an-half, pepper, beans, and remaining chicken cube.

Combine the flour and enough water to form a thin pasta. Stir into the half-an-half and vegetables in the pan. Heat, stirring, until thick.

Add the pasta and bacon to the pan. Add more half-an-half as needed to thin out the sauce.

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