I love noodles.   Who doesn’t?  A plate of  gooey Mac and cheese (Kraft), spaghetti-o’s or Mom’s lasagne could be found on our table as often as a steaming bowl of won ton noodles or plate of chow mein. Today, living in the Bay Area, my noodle choices seem infinite;  shoyu ramen or Vietnamese pho, pad thai or chop jae, all just a stone’s throw away or fortunately for “Silicon Valley-ites”, just an app (Door Dash) delivery away!

In full defiance of our “carb-phobia” there are times when a bowl of pasta just hits the spot. A couple of new favorites and a tried and true cold noodle salad, perfect for the summer grace this post.  Let me know if you like them.

Pasta with Bacon, Cherry Tomatoes, Corn, Arugula and Zucchini

Pasta with Bacon, Cherry Tomatoes, Corn, Arugula and Zucchini


  • Adapted from recipe by Anne Burrell
  • Olive oil
  • 4 ounces thick sliced bacon, cut into 1/4 inch strips
  • 3 cloves garlic, minced, 1 shallot minced
  • 1/8 tsp chili flakes
  • 2-2.5 cups cherry tomatoes
  • 1/2 to 3/4 cup corn kernels, fresh or frozen
  • 11/2 cups chicken broth
  • 1 zuchinni or green squash, julienned into long shreds*
  • 1- 11/2 cup arugula or baby spinach
  • salt and pepper
  • 3/4 - 1 pound linguine or spaghetti
  • Parmesan cheese, freshly grated


  • Bring pot of water to a boil, add 1 tsp salt and pasta and cook al dente as directed. Time your pasta so it is done approximately the same time as your sauce.
  • Heat saute pan and add olive oil to coat bottom. Saute bacon for a couple of minutes, until soft, add garlic, shallot and chili flakes. Saute 2-3 minutes, add tomatoes and saute, stirring to coat tomatoes in the oil. Add 1 cup broth, season with salt and pepper. Reduce heat to medium and let tomatoes cook until they start to split about 8-10 minutes. Add corn and heat for another couple of minutes, add cooked pasta and stir to combine well.
  • Remove from heat, add julienned squash to pasta mixture and toss to combine.
  • Top with arugula or baby spinach and parmigiano. Serve immediately!
  • *My attempt to make this and other pastas a little less calorie laden, I substitute julienned zucchini or summer squash or carrots for some of the pasta. Feel free to use any vegetable you like that can be cut into little strips. A mandolin comes in handy. I added corn to this dish to add some sweetness to balance the peppery arugula. If you have kids that don't like arugula, try this with spinach!
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Thanks for reading, comments welcomed!