4 slices thick bacon, cut crosswise into ¼-inch pieces
1 medium garlic clove, peeled and crushed
pinch of red pepper flakes (optional)
2 medium green zucchini, ends trimmed
½ pound orecchiette
2 ears corn, kernels cut from the cobs
1 tablespoon roughly chopped or torn basil
kosher salt and freshly ground black pepper
olive oil for finishing
grated parmesan cheese for serving
Preparation
Grate the squash on a box grater or large hole grater. Place grated squash in a bowl and toss with 1 teaspoon kosher salt. Let sit for at least 10 minutes, and up to 30 minutes.
Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, cook bacon in a large saute pan with crushed garlic clove over medium heat. Cook until the bacon is crisp. Remove bacon to a paper towel-lined plate. Discard the garlic clove.
Once the water comes to a boil, add the pasta and cook until al dente. While the pasta is cooking, take fistfuls of the salted squash and squeeze firmly to extract liquid. Set aside in a bowl.
Drain the pasta but don't shake it; you want a little pasta water to help create a sauce. Pour it back in the pot. Add the pressed squash, corn kernels and bacon to the pot. Toss everything together. Add salt and pepper to taste. Drizzle in a tablespoon or two of olive oil. Add basil and red pepper flakes if using. Toss once before serving and sprinkle with grated parmesan.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/08/21/summer-weekend-pasta/