This recipe (adapted from Gourmet) appeared in Zukezilla (Part 2) on 22 Aug 2012
 

6 bacon slices
1 pound Ancient Harvest Quinoa Veggie Curls (or other gluten–free pasta)
3 ears corn, kernels cut from cob
1–1/2 pounds zucchini, grated
1 (5 to 7–ounce) container basil pesto
Freshly ground pepper to taste
Parmesan cheese, grated (for serving)
 
Cook bacon in a 12–inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Meanwhile, cook veggie curls (or other pasta choice) according to al dente instructions on package. Reserve 1/2 cup pasta–cooking water, then add vegetables to pasta in pot and cook (partially covered) for about 2 minutes (water will stop boiling). Drain.

Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

Top with crumbled bacon, a generous amount of freshly ground pepper and the grated parmesan cheese.

WI wine recommendation: The rule of thumb when pairing wine with desserts is to choose wine with a slightly sweeter character than the dessert. Since this dessert isn’t too sweet (but intensely chocolate), we enjoyed some extra–dry sparkling wine with it. A sparkling Moscato or a Tawny Port would have been good alternative choices.