Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Strips lean bacon; chopped |
| 2 mediums | Onions; finely diced |
| 3 \N | Garlic cloves; minced |
| 1 medium | Zucchini; diced |
| 28 ounces | Canned peeled tomatoes |
| 1 cup | Corn kernels (fresh or frozen) |
| 1 \N | 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)