One-Pot Wonders
Summer Weekend Pasta
Popular on Food52
92 Reviews
JJGood
July 22, 2020
I've made this a couple times as written and loved it, but suspected that it could be modified quite satisfyingly for vegetarians. Made it again tonight blooming some paprika in olive oil in place of the bacon (with the garlic) and topping with a squeeze of lemon. Totally delicious!
Megan
July 18, 2019
I really enjoyed this. I used a little less than a full pound of pasta, green zucchini, and added in a chopped tomato that had nowhere else to go. This will be good way to use up zucchini/summer squash when they start piling up at the end of summer!
Elle
July 14, 2019
My husband and I loved eating this and were delightfully surprised by the corn/squash/bacon combination. I just felt like it needed a little more green so made some broccolini as a side. This pasta stays hot temperature really well.
LULULAND
June 7, 2019
Just made this it was great! Left the garlic in, didn't have corn so I added frozen peas thawed. Dried basil, added all the pasta water and finished it with olive oil. Hubby loved it too! Thank you!
bethL
July 6, 2018
I made last night. I used spiralized zucchini I had purchased. Seems a good shortcut.
I'm not sure I did it quite right, since I didn't fully understand the instructions. BUT, whatever, YUM.
Questions:
Once the bacon and garlic are cooked and removed.
Is everything suppose to be combined that pan? I removed a little of the bacon grease then cooked everything together once combined. (not the basil) There wasn't sauce.
I'm not sure I did it quite right, since I didn't fully understand the instructions. BUT, whatever, YUM.
Questions:
Once the bacon and garlic are cooked and removed.
Is everything suppose to be combined that pan? I removed a little of the bacon grease then cooked everything together once combined. (not the basil) There wasn't sauce.
Amanda H.
July 6, 2018
I combine everything in the pot that the pasta was cooked in. After draining the pasta (leaving a little water in the pan), I add the pasta back to the pasta pot and then add the squash and other ingredients. I use a slotted spoon to transfer the bacon and garlic from the pan they were cooked in to the pasta pot. Hope this clears things up!
bethL
July 6, 2018
Thanks Amanda! I bet, without the bacon grease, a lot healthier:) I look forward to trying it that way next time.
Kathleen
June 25, 2018
Yummmmm! This is such a fantastic and easy to execute dinner. Like another commenter, we made with half the amount of pasta because we prefer for our pasta dishes to be topping heavy. It was great this way. I used green zucchini instead of yellow because it looked better at the farmer's market, and this is obviously a negligible difference in taste. We saved a bit of the pasta water to splash into the pot instead of olive oil to help things come together. I will definitely be making this a few more times this summer!
luvcookbooks
September 13, 2017
Hi, thanks for adding this recipe! I made it for dinner last night with farmer's market summer squash and corn, pancetta instead of bacon. It was simple and quick, but tasted "extra". I think grating and salting the summer squash and having seasoning meat made a difference. Keeping this recipe in my Summer section.
Sherry Z.
June 15, 2017
Just made this dish and we really enjoyed it! BUT-- (1) I added some asparagus that I had around (cut into 1.5 inch pieces and quickly blanched in the pasta water for 1 minute). and (2) MOST IMPORTANT: i added half a lemon worth of juice, which elevated the living hell out of it. Next time I will be adding in the zest as well.
Lizbeth E.
July 26, 2016
Made this last night and it was a hit with the family! I fished out the garlic clove as directed but couldn't resist it's crispy bacon grease fried goodness so I ate it! Yummy!
Margie
August 23, 2014
I tried this tonight and loved it! Used zucchini, and next time will allow to drain for much longer (only did 15 minutes). This dish is light and filling - a wonderful combination. Will be a staple for summer dinners to be sure. Thank you!
Allison K.
July 20, 2014
The perfect use for my first two ears of CSA corn of the summer! I was unexpectedly out of garlic but I did have a shallot and a couple of garlic scapes so I used those instead. I'm glad that despite the careful calibration of this perfect pasta dish that Amanda and Tad did, it's still open to some interpretation!
Nutmeg3000
July 16, 2014
This was so good! I loved the fresh basil in some of the bites. We cut the pasta in half and it was still a very nice ratio of pasta and the other ingredients.
Jenny
July 7, 2014
This was absolutely delicious--a perfect combo of flavors and textures. I made it for two, so halved everything except the garlic (which I actually doubled.) Stirring in pasta water made a light, creamy sauce, and the squash virtually disappeared except to add a tender bite. Also worked well with spaghetti which was all we had on hand. Will definitely make again as the squash and corn keep coming this summer!
MmeTrish
June 26, 2014
The family LOVED this (used zucchini for summer squash) and everyone sad there was not enough for seconds. Thank you, Amanda, for a unique pasta experience that inspires me to work on my own creations!
Amanda H.
June 26, 2014
I'm actually planning to make it tomorrow night with zucchini. Must have channeled you. I look forward to your pasta recipes -- upload them so we can share!
Tracie
March 28, 2014
This was delicious. I made this for a bbq over the summer and it was a hit! Super easy to make as well and feels light for a pasta dish!
Nicole
February 10, 2014
I made this a while back when it was warm out. I wasn't a huge fan of the rawness of the squash (which is strange for me, because I can eat raw zucchini by the slice when not in this dish). I may either reduce the amount of squash, or blanch it before incorporating it to take the bite off.
Rebecca M.
August 21, 2013
I'm surprised no one has asked this but I love the plate itself. Can you share your source for dishes?
Amanda H.
August 21, 2013
This plate is made by Mud Australia: http://www.mudaustralia.com/ We don't yet carry their plates in Provisions, but hopefully soon!
Amanda H.
August 17, 2013
I made this again last night, and couldn't find yellow squash so I used green zucchini this time. It worked well and the green was pretty -- in case anyone is looking for a slight variation. Also straight-up tripled the recipe and the proportions worked fine.
catherine H.
August 14, 2013
This sounds amazing, but my husband has developed an allergy to raw zucchini (and I assume would have the same reaction to yellow squash). Without asking for medical advice but only culinary, would you recommend sauteing the squash briefly (which will neutralize the proteins causing the allergy) or switching to a different raw vegetable?
Amanda H.
August 14, 2013
Sure, I would saute it in some oil after salting and squeezing the squash.
Robin
August 14, 2013
Rather then using bacon has anyone tried ham? I'm thinking you could add more protein that way without the calories . Any comments?
Mark
August 14, 2013
Salivating as ask this question. The recipe is awesome, but one of my kids won't eat corn. Can you believe that? Corn? Anyhoo, what alt veggie would both work well with the zucchini and look great on a plate?
Amanda H.
August 14, 2013
How about diced (small) roasted or sauteed potatoes, or roasted cauliflower? You would also leave out a second veg and just do the bacon and yellow squash.
sanscravat
August 14, 2013
For vegetarians (or others who wish to avoid bacon) try substituting a little chipotle for the crushed red pepper -- that will restore the smokiness of the bacon.
Rhonda35
August 2, 2016
Great suggestion, sanscravat! I often use smoked paprika as my "bacon substitute." In this instance, your use of chipotle provides the smoke and the spice from the original recipe. Love it!
mward
July 24, 2013
We loved this last summer and, now that the corn is in, will be making it over the weekend. It's a winner, for sure.
thebreukelenlife
July 21, 2013
Just made this for the first time this season. Amazing as it was last summer! I let the squash drain for almost an hour. Shocked at how much water came out!
Amanda H.
July 21, 2013
That's funny because I was using this method of grating and salting the squash for another dish tonight, and thought the same thing. Maybe it's extra watery this year!
Shannon G.
June 28, 2013
I have a lot of frozen crookneck squash from my garden in the freezer and this sounds like a great way to use it. I like to augment pasta with squash, shredded & salted, to draw out the excess moisture. It lightens up the dish and adds flavor & nutrition.
Wulffmom
September 3, 2012
My husband and I loved this dish! I love the bit of spiciness from the red pepper flakes and we're really excited to try it again mixing it up with different veggies. And it was SO easy! I have a one month old and made it start to finish in under an hour while my husband played with the baby. This will be a new staple in my house!
mollymilktruck
August 23, 2012
My entire family gobbled this up! Hubby and five children ranging in ages 17 down to 6, all with different preferences/favorites, were 'clean platers'. I love the sweetness and creamy texture the grated squash adds and love knowing all of those good nutrients aren't cooked out. Paired with the savory bacon (with drippings please!), the flavors are balanced beautifully but simple. I did substitute the basil with green onions. Will make again and again, summer, fall, winter, spring and will have fun playing with different veggies. Thank you for the inspiration!
bookwoman
July 26, 2012
I've been a lurker since the beginning, but this is the recipe that has moved me to make my first Food52 comment: yum! Thank you so much, Amanda, for a perfect summer dinner.
Amanda H.
July 28, 2012
Wow! Always thrilling when we can inspire a "lurker" to comment! We hope to continue to hear from you -- thanks for making the leap. And so happy you like this dish!
Rachel J.
July 18, 2012
And you just solved my problem on what to make for an anniversary dinner tonight!! I was literally looking for a summer pasta recipe!! Awesome!!
How do you best remove the corn from the cob? In the pic, it looks like a peeler?
How do you best remove the corn from the cob? In the pic, it looks like a peeler?
Amanda H.
July 18, 2012
It's a special corn peeler made by OXO, but you can also just cut off the corn with a sharp paring knife.
MartyM
July 18, 2012
I'm having a hard time with the concept of grating the squash and then squeezing it with your hands, but I will be brave and give this a try.
LittleMissMuffin
July 17, 2012
Did I miss something? You just add the raw corn to the mix without cooking further?
Tbird
July 17, 2012
I mixed the cooked bacon and drippings in with the corn before mixing it with the pasta. Smokey and delicious!
Tbird
July 16, 2012
Dinner tonight (extending the weekend through Monday!) added some fresh tomatoes for sweetness. Delicious.
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