See Above
| 6 | medium slices bacon |
| 1 | pound fusilli |
| 3 | ears corn, kernels cut from cob |
| 1 1/2 | pounds zucchini, coarsely chopped 7-ounces basil pesto |
- Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
- Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
- Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
- Top with crumbled bacon and a generous amount of freshly ground pepper.
Pasta, Main Dish
| Nutrition Facts | ||||||
Serving Size 231.8g |
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Amount Per Serving |
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|
Calories 351 Calories from Fat
37 |
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% Daily Value* |
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|
Total Fat
4.1g 6%
|
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|
Saturated Fat
1.1g 6%
|
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|
Cholesterol
7mg 2%
|
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|
Sodium
163mg 7%
|
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Total Carbohydrates
66.8g 22%
|
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|
Dietary Fiber
4.9g 20%
|
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|
Sugars
4.9g |
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|
Protein
14.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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You do not have to weigh yourself to use Calorie Count. A weight check can be a reminder of negative judgments you make on yourself... Read more