Yield: 6 Servings
|3||Strips lean bacon; chopped|
|2 mediums||Onions; finely diced|
|3||Garlic cloves; minced|
|1 medium||Zucchini; diced|
|28 ounces||Canned peeled tomatoes|
|1 cup||Corn kernels (fresh or frozen)|
|1||12-oz. jar salsa|
** Enough for one pound of your favorite pasta ** Prepare pasta according to package directions; drain.
Cook bacon in a medium, non-reactive (non-aluminum) saucepan over medium-high heat until it has browned lightly. Pour off any excess fat. Add onions, garlic and zucchini and saute over medium heat until soft, about 8 minutes. Add tomatoes and break up with a fork. Add corn and salsa. Bring to a simmer and cook slowly for 20 minutes, stirring occasionally. Toss sauce with cooked pasta and serve.
Each serving provides: 633 Calories; 125 g Carbohydrate; 22⅗ g Protein; 4.9 g Fat; 2.7 mg Cholesterol; 498 mg Sodium. Calories from Fat: 7%
Copyright National Pasta Association () (Reprinted with permission)