Garden Pasta Skillet
Miz Helen's Kitchen
Ingredients
6 slices bacon, chopped
12 (ounces) Penne Pasta
3 cloves garlic, minced
1 yellow onion, chopped
2 medium yellow squash,sliced half moons
2 small Zucchini, sliced half moons
2 cups fresh whole kernel corn
4 cups tomatoes,chopped
1 jalapeno, seeded, chopped small
1 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon Italian seasoning
1 cup water
3 tablespoons apple cider vinegar
1/2 cup Parmesan Cheese, grated
Directions
Cook and drain the Penne Pasta according to package directions, set aside.
In a very large heavy skillet, slowly brown the chopped bacon so that the bacon will render its grease.
Remove the cooked bacon from the skillet, placing it on paper towels and leave the bacon grease in the skillet, it should be about 1/4 cup.
Keep medium heat under the skillet and add the garlic, onion, yellow squash,Zucchini,and corn, saute the vegetable mix until the vegetables are just tender and the onions are clear.
Add the tomatoes and jalapeno and continue to cook for 5 minutes until the tomatoes are just giving up their juice.
Stir in the salt,pepper,Italian seasoning mixing all the seasons well.
Stir in the water and apple cider vinegar.
Let simmer for 5 minutes.
Stir in the cooked and drained pasta.
Stir in the browned bacon.
Stir in the Paramesan Cheese.
Garnish with fresh basil.
Serve immediately.
Enjoy!