12 oz. pasta shapes
6 slices bacon, chopped
1 medium zucchini, quartered and sliced thin
2 cobs fresh corn, shucked and kernels cut off
1 tbsp. butter
1/3 cup diced yellow onion
3 cloves garlic, minced
1 cup veggie or chicken broth
¼ cup heavy cream
Salt and pepper, to taste
2-3 tbsp. snipped fresh chives
1 cup grape or cherry tomatoes, halved or quartered
Shaved Parmesan, for serving
Bring a large pot of water to boil. Cook the pasta according to package directions until al dente. Drain well.
Meanwhile, in a large saucepan or skillet (I used cast iron), cook the bacon over medium heat until crisp. Remove to a paper-towel lined plate, reserving 2 teaspoons of the bacon grease in the skillet. Add the zucchini and corn kernels to the pan and sauté until crisp-tender and warmed through, about 5 minutes. Remove to a separate plate or bowl.
In the same skillet over medium-high heat, melt the butter. Add the onion to the pan and sauté until beginning to soften, 2-3 minutes. Stir in the garlic and cook about 30 seconds more, just until fragrant. Stir in the broth and bring to a simmer. Lower the heat to medium and let simmer until the liquid is reduced by about half, approximately 5-8 minutes. Remove the pan from the heat and stir in the cream. Season the sauce with salt and pepper to taste.
Add the drained pasta to the pan with the sauce and toss well to coat. Stir in the chives, tomatoes, zucchini, corn, and bacon. Serve immediately with shaved Parmesan, if desired.