Ingredients:
- 2 slices bread
- 2 tablespoons olive oil
- ¼ cup Parmesan (grated)
- 12 ounces spaghetti
- Zest and juice of 1 lemon
- 4 ounces thick cut smoked bacon (cut into ¼ inch pieces)
- 2 small zucchini (cut into ½ inch pieces)
- 2 jalapeños (thinly sliced, seeded for less heat, if desired)
- 2 cloves garlic (thinly sliced)
- Kosher salt
- Black pepper
- 1½ cups frozen or fresh corn kernels (thawed, if frozen)
- ½ cup fresh flat leaf parsley (chopped)
Directions
Heat oven to 400° F.
Bring a large pot of water to a boil.
While the water comes to a boil, make the Parmesan crumbs. In a food processor, pulse the bread to form small crumbs. Transfer to a baking sheet, drizzle with 1 tablespoon oil and toss to combine, then toss with the Parmesan. Roast until the crumbs are golden brown, 8-10 minutes.
Once the water comes to a boil, cook the pasta according to package directions. Reserve ¾ cup cooking liquid, drain the pasta and return it to the pot. Toss with the lemon zest and juice and ¼ cup reserved pasta water (adding more if the spaghetti seems dry).
While the pasta is cooking, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6-8 minutes. Transfer to a paper towel-lined plate.
Wipe out the skillet and heat over medium-high heat. Add the remaining tablespoon oil, then the zucchini and cook, tossing occasionally, until beginning to brown, about 2 minutes. Add the jalapeños, garlic, ½ teaspoon salt and ¼ teaspoon pepper and cook for 1 minute.
Reduce heat to medium, add the corn and cook until heated through, about 2 minutes. Toss with the pasta. Toss Parmesan crumbs with the parsley and bacon and serve over the pasta.