Cavatappi with Bacon and Summer Vegetables

Light and flavorful pasta with crumbled bacon is a quick and easy meal for dinner any night of the week. To add color to the dish, use any vegetables that you have at hand. Serve with a mixed salad of herbs.
Cook the pasta according to the directions on the package, without adding salt or fat; strain.While the pasta is cooking, saute the bacon in a large nonstick skillet over medium-high heat for 5 minutes or until crisp. Remove the bacon from the pan with a slotted spoon, leaving the fillings in the pan; add the oil for the filling. Add the onion and garlic to the skillet; saute for 2 minutes, stirring occasionally. Add the zucchini; cook for 3 minutes, stirring occasionally. Add the corn and tomatoes; cook for 5 minutes or until the tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss to combine. Cook for 1 minute or until fully warmed, stirring frequently. Remove from heat. Add 1/4 cup cheese, basil, salt and pepper; toss to combine. Sprinkle with the remaining cheese.Green salad: Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk with 1 tablespoon extra-virgin olive oil. Toss with 6 cups of salad greens.