Orzo with Bacon and Fresh Basil

I had to “wing it” last night as far as making dinner is concerned, and I must say, the concoction I came up with was quite a tasty delight! Here it is for those who might be interested in trying it.

1 16 oz bag orzo pasta
8 slices bacon, diced
2 cloves garlic, minced
1 can corn
1 can diced tomatoes
1/2 cup grated parmesan cheese (more for a thicker pasta)
3 or 4 leaves fresh basil, confettied
Olive Oil
salt and pepper to taste

1. Cook orzo pasta in salted boiling water until al dente. Drain, transfer to bowl, and drizzle with Olive Oil if other ingredients are not ready. While pasta is cooking, fry bacon in skillet until crispy. Add minced garlic and cook until flavor is released but garlic is not burned (about 30 seconds). Remove bacon and garlic and drain on paper towel.
2. Warm corn and diced tomatoes together until heated through. Drain of all liquid.
3. Add all ingredients to cooked pasta, seasoning to taste. Mix well, and serve.

Stuffed mushrooms make a great side for this meal, and it is very easily adaptable for vegetarians (just leave out the bacon).

Next time, I think I might try making this pasta without the bacon and serving it in these instead!