2 ears sweet corn
4 slices bacon
1 cup chopped green beans
1 cup chopped tomatoes
12 oz whole wheat penne pasta (or your favorite)
1 Tbls olive oil
Salt and pepper
Cook corn. Cool and then remove kernels from the ears. Cook bacon until crisp. Cool and then chop. Cook green beans. Cool and then chop. Cut up tomato. Cook pasta to al dente and drain. Save some of the pasta water.
Heat olive oil in sauté pan. Add corn and green beans. Stir frequently until heated through. Add tomatoes. Salt and pepper to taste. Cook for one minute. Add pasta water to form a little sauce. The amount is to your liking. Combine vegies with cooked pasta. Top with bacon and parmesan cheese.
If you’d like a vegetarian version, eliminate the bacon.