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Recipes » dinner » Summer’s End Pasta

Summer’s End Pasta

By Kate Morgan Jackson

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Celebrate the last lazy hazy days with this easy recipe for summer’s end pasta, filled summer vegetable flavors of fresh local tomatoes, corn and herbs, all topped with creamy, dreamy fresh ricotta cheese.  Let’s savor these wonderful summer tastes, because the pumpkin won’t be far behind!

summer's end pasta

I named this recipe Summer’s End Pasta not to make us all sad that yes, summer is winding down (and I have to admit, I am looking forward to those first cool mornings of fall!) but to remind all of us that now is the time to take advantage of this glorious moment when the local corn, tomatoes and herbs are all in season all at the same time!

Toss in some bacon and some creamy ricotta cheese and you have a summer pasta dish that you’ll remember all the way until next Memorial Day.  Ready to put those summer veggies to work?  Let’s make it!

It’s certainly been an eventful summer around these parts.  I said a grateful goodbye to my amazing job at HarperCollins so that I could spend more time on this here website.  I still love and miss them!

HarperCollins Children's Books

In other eventful news, we said YES to the DRESS!  I’m not crying, you’re crying.

Kleinfeld's Bridal

Now that I have a working from home situation, my mama and I get to have lunch every Tuesday.  We had our first weekly lunch at Taco Bell, because she had never been before.  I KNOW.

Happy Taco Bell customer

We got to spend some time in our beloved Vermont, including lounging around at the outside bar at the Lake House at beautiful Lake Bomoseen.  Can you say, dinner with a view?

Lake Bomoseen, Vermont

And of course, I kicked off my new full-time gig as publisher, administrative assistant and almost everything in between at Framed Cooks.  With a lot of help from WordPress Barista, Living Loving Lancaster, my amazing Southern husband, my chief furry foot warmer Dixie, and all of YOU.

working at Framed Cooks

The support and encouragement for this big new step has been completely amazing, and I am so grateful.  Among other things, it’s given me the chance to work on writing even more recipes, and so here we go with this easy one for summer’s end pasta.

I want to start with the ricotta, because while you absolutely CAN use the supermarket version in this one, here comes my regular plea for you to try making your own.  Three ingredients, 15 minutes, fresh ricotta.  Here’s a quick video to show you just how easy it really is…

 

 

And here’s a link to that easy recipe! One way or the other, once you have your ricotta, this recipe calls for cooking up some bacon, and then quickly sautéing those summer veggies in the drippings.  Some pasta, some fresh herbs, and you have yourself a plate of summer’s end pasta deliciousness.

summer's end pasta

What are you making sure you cook up during these last summer days?  Tell me in the comments!

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summer's end pasta

Summer’s End Pasta


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Description

Celebrate the last lazy hazy days with this easy recipe for summer’s end pasta, filled summer vegetable flavors of fresh local tomatoes, corn and herbs, all topped with creamy, dreamy fresh ricotta cheese.


Ingredients

  • 8 ounces short pasta
  • 4 slices bacon, cut into 1 inch pieces
  • 2 cups cherry tomatoes, halved
  • Kernels from two ears of corn
  • 2 tablepoons butter
  • 1 cup ricotta cheese
  • Chopped fresh basil and/or parsley

Instructions

  1. Cook pasta in salted water according to package directions. Scoop out a cup of pasta water before draining and set aside.
  2. Cook bacon in large deep skillet until crispy. Remove with slotted spoon and put on paper towels to drain, leaving drippings in skillet.
  3. Add tomatoes to skillet and cook over medium high heat until starting to soften, about five minutes.
  4. Add corn and cook for another 3 minutes.
  5. Add pasta to skillet along with butter, Drizzle in enough of the pasta water to make a light sauce.  Taste and season with salt and pepper.
  6. Take off the heat and toss with the bacon. Divide among plates and top with a spoonful of ricotta and a scattering of herbs. Serve at once.
5245.9 g249.9 mg26.3 g12.7 g0 g52.9 g3.4 g19.6 g65.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on August 30, 2018

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  1. Mimi says

    August 31, 2018 at 8:33 am

    A beautiful pasta. The only reason I put up with summer (not that I have a choice!) is because of what grows in my garden. We had a rough beginning with two late freezes, but everything eventually recovered. Love the touch of bacon in this!

    Reply
    • Kate says

      August 31, 2018 at 11:06 am

      Thanks Mimi! Sounds like you have the perfect garden for this dish. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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