Cavatappi With Bacon And Summer Vegetables

12 Ingredients
- 8 ounces uncooked cavatappi
- 4 slices center-cut bacon, chopped
- 2 teaspoons olive oil
- 1 cup prechopped onion
- 1 teaspoon bottled minced garlic
- 1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
- 1 cup fresh corn kernels (about 2 ears)
- 1 pint grape tomatoes
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
- 1/4 cup small fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Instructions on My Recipes
Nutrition
279
14%
daily value
8 servings
Fat
16% 10Saturated
18% 4Trans
- 0Monounsaturated
- 4Polyunsaturated
- 2Carbs
12% 37Carbs (net)
- 34Fiber
13% 3Sugars
- 5Sugars, added
- 0Protein
19% 10Cholesterol
6% 17Sodium
12% 295Calcium
7% 72Magnesium
10% 41Potassium
9% 412Iron
5% 1Zinc
11% 1Phosphorus
25% 174Vitamin A
5% 48Vitamin C
13% 12Thiamin (B1)
12% 0Riboflavin (B2)
9% 0Niacin (B3)
15% 2Vitamin B6
18% 0Folate equivalent (total)
6% 24Folate (food)
- 39Folic acid
- 0Vitamin B12
6% 0Vitamin D
1% 0Vitamin E
4% 1Vitamin K
7% 8
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