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½ lb (225 grams) farfalle or bowtie pasta
2 ears of corn, silks removed
1 medium zucchini, sliced in ¼” (½ cm) thick rounds
3 tbsp (45 mL) vegetable oil
1 tsp (5 mL) coarse salt
½ tsp (2 mL) freshly ground black pepper
2 cups (500 mL) cherry or grape tomatoes, halved
6 slices cooked bacon, coarsely chopped
½ cup (125 mL) finely grated Parmesan, plus more for topping
¼ cup (60 mL) packed basil leaves, chopped, plus more for topping
½ cup (125 mL) Newman’s Own® Creamy Roasted Garlic dressing
1. COOK pasta in a large pot of salted, boiling water until al dente, about 11 minutes or according to package directions. Drain in a colander, running cold water over top until cooled.
2. BRUSH corn and zucchini with oil, and season with the salt and pepper. Grill over medium-high heat until tender and slightly charred, about 6 minutes for zucchini and 10 minutes for corn. Transfer both to a large platter to cool, and then use a sharp knife to cut kernels from corncobs.
3. In a large bowl, toss pasta with zucchini and corn, tomatoes, bacon, Parmesan, basil and Newman’s Own® Creamy Roasted Garlic Dressing. Sprinkle with more Parmesan and basil to serve.