Serves 4
25 min
Bacon, Corn & Avocado Pasta
Recipe GLPR52c305759dbb23
A vibrant, dairy-free pasta dish featuring crispy bacon, charred corn, fresh tomatoes, and creamy avocado. This light yet satisfying meal comes together in just 25 minutes, making it perfect for weeknight dinners or lunch.
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Ingredients
½ pound bacon
12 oz penne pasta
1½ cups corn kernels (about 3 large ears)
2 cups diced tomatoes
2 large avocados
Directions
Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, place the bacon in a large skillet over medium-high heat. Cook until crispy, about 8-10 minutes. Transfer to a paper towel to drain, then crumble into small bite-sized pieces.
Leave 1 tablespoon of bacon drippings in the skillet. Add the corn kernels and cook over medium-high heat, stirring frequently, until the corn begins to brown slightly, about 4-5 minutes.
Add the diced tomatoes to the corn mixture and stir well. Cook for another minute, allowing the tomatoes to warm through.
While the corn and tomatoes finish cooking, cut the avocados in half lengthwise, remove the pit, and dice the flesh into cubes.
In a large bowl, combine the cooked pasta, corn mixture, crumbled bacon, and diced avocado. Toss gently until well combined.
Serve immediately while warm.
