Pasta with Summer Vegetables & Bacon

I didn't grab a photo of this, but the recipe was requested...and it was mighty tasty, so I should remember it. Makes use of lots of healthy summer vegetables, and then we throw in some bacon, cream and cheese - because everything in moderation!

- 4 strips thick-cut bacon, cut in ~1/2-inch pieces
- 1/2 red onion, sliced
- 1 zucchini, quartered lengthwise & cubed
- 2 ears corn, kernels stripped
- 2 cloves garlic, minced
- salt, pepper & Penzey's Black & Red (or cayenne + more black pepper)
- 1 cup heavy cream
- couple handfuls grape or cherry tomatoes, halved
- 1/2 box short, chunky pasta
- fresh basil
- grated parmesan cheese

Cook the bacon pieces in a large skillet until crispy, then remove & drain on paper towels. If there's a lot of grease left, drain some of it off, but leave some to cook the vegetables. Add the red onion and saute until softened.

Add the zucchini and saute until starting to brown, but still firm. Add corn kernels & garlic. Season with salt, pepper and a dash of black & red. After a couple minutes, reduce heat to low and add cream. Cook over low heat for a couple minutes, then add tomatoes. Toss in a handful of grated parmesan and some fresh basil, then add in bacon pieces. Add cooked & drained pasta and toss well.

Serve with more parmesan.