Pasta with Corn, Tomatoes, Zucchini & Bacon

I've probably made something similar to this on other occasions, but this was so easy and good I want to save it for future reference. I had a bit of sour cream that needed to be used up so I threw that in - was really nice, but you could easily leave it out, or substitute half & half.

Pasta with Corn, Tomatoes, Zucchini & Bacon
- 4 slices bacon, cut into strips (or skip & just saute veggies in olive oil)
- 1/2 box dried pasta
- 1 zucchini, chopped
- 2 cloves garlic, minced
- pinch hot red pepper flakes
- kernels from 2 ears of corn (or use frozen)
- 1/2 box grape tomatoes, halved
- 2 Tbl. sour cream, optional (or a splash of half & half)
- grated parmesan cheese
- fresh basil if you have it (I also used lemon verbena from our garden)

Put the pasta water on to boil. Cook bacon in a large skillet over medium heat until crisp. Remove bacon pieces & drain on paper towels. Pour out most of bacon fat. Put the pasta in to cook.

Saute zucchini in remaining bacon fat for a couple minutes. Add garlic & pepper flakes and stir for just a few seconds. Add corn & tomatoes & saute about 2 minutes. Season with salt & pepper. Turn the heat off. Add sour cream if using, and about 1/2 cup of water from the pasta. Stir until a creamy sauce forms.

Drain pasta & add to pan. Toss with cheese & basil, and add bacon back to the pan.

Makes 3-4 servings.