Cavatappi with Bacon and Summer Vegetables

INGREDIENTS

slices Bacon, center-cut

1/4 cup

Basil, small fresh leaves

1 cup

Corn, fresh kernels

1 tsp

Garlic, bottled

1 pint

Grape tomatoes

1 cup

Prechopped onion

Zucchini, quartered lengthwise and cut into 1/4-inch-thick slices, medium

8 oz

Cavatappi

1/4 tsp

Black pepper

1/2 tsp

Salt

2 tsp

Olive oil

1/2 cup

Parmigiano-reggiano cheese