2 ears roasted corn
1 pound bowtie or spiral pasta (I use Barilla Plus)
2 teaspoons olive oil
2 medium zucchini, chopped
1/2 cup diced red onion
1 tsp dried oregano
1 cup reduced-sodium chicken broth
2 tbp real bacon bits
1 tbp chicken base
1/4 cup roasted garlic cloves ( I sometimes use fresh, sauteed in w/ the onion but of course I don't use a 1/4 cup if I do that)
1 tablespoon chopped fresh basil leaves
1 tbp wondra flour
Preheat oven to 400 degrees F. Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth, chicken base, bacon bits and roasted garlic and then sprinkle on flour, stirring in. Bring to a simmer & simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in basil and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with parmesan cheese. Serves 4.
Here's the link to Jen's Tasty Tuesday post but be sure & give the rest of her blog a "look-see"...you'll be glad you did! And speaking of blog parties, Gina @ The Shabby Chic Cottage is having a Feathered Friends party tomorrow, you have just enough time to get a post ready! Show us your birds!