For the next little while I’m going to try and bring you guys some of my favourite easy weeknight meals.
This meal comes care of reader Margo. We got in touch originally through a cookbook giveaway on my blog a while back. When she sent me her address, I realized we used to live on the same street. Then she realized we had actually chatted before. All of a sudden we are swapping nightmare stories of sleep deprivation and dealing with two kids…. Motherhood. It definitely has a way of bringing people together.
I admit I made a few changes to her original recipe. I doubled the bacon.
I fried the zucchini instead of cooking it with the pasta. I may have actually cooked it in the bacon fat. But really, this makes a pretty big batch and even though I thought I might regret using an entire pack of bacon (12 pieces) I did not.
I made the meal while my trusty side-kick looked on.
Even Mr. NONONONONONONONO I WAN’T PIZZA liked it.
If you want to make it a bit healthier hold back on the amount of bacon and cook the zucchini during the last 2 minutes of the pasta cooking time. It really was a quick, easy, one bowl recipe. Thanks Margo!
- 12 slices bacon
- 375g (1 box) fusilli
- 1 can (540ml / 19oz) corn
- 2 zucchini cut into small chunks (I quartered my zucchini lengthwise and then chopped 1cm)
- 1 (standard 218ml jar) basil pesto
- Cook bacon over medium heat in a skillet, stirring occasionally, until crisp. Drain on paper towel.
- You can either choose to fry your zucchini in the bacon drippings or boil it along with the corn.
- Meanwhile, cook fusilli according to package instructions. Add vegetables to the last 2 minutes of cooking time. Reserve ½ cup pasta water. Drain.
- Pour pasta and vegetables back into the cooking pot. Add pesto and bacon and ¼ cup reserved water. Stir to combine.
- Add more water if it looks a little dry.
ps. Don’t forget to try my slow cooker pulled pork or easy Nutella cupcakes. And this one is always a classic too!
Michelle Little
Writer & Photographer
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