Pasta with Bacon and Summer Vegetables

This recipe from Cooking Light has been a hit in our house (except for the picky 7 year old). The original recipe never mentions returning the bacon to the recipe--a MUST!

Cavatappi with Bacon and Summer Vegetables

Ingredients

8 ounces uncooked pasta like cavatappi or farfalle (I used the latter because it's what I had on hand)
4 slices center-cut bacon, chopped (sneak in an extra slice and you'll be happier)
2 teaspoons olive oil (just eye it)
1 cup chopped onion
1 teaspoon minced garlic
1 medium summer squash (original recipe calls for zucchini; I've used it and yellow squash), quartered lengthwise and cut into 1/4-inch-thick slices
1 cup fresh corn kernels (about 2 ears) (you could use frozen, but fresh from the cob is much better)
1 pint grape tomatoes (this time I used a mixture of grape and chopped larger tomatoes--I just grab whatever I have on hand in my garden)
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
1/4 cup small fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

Cook pasta according to package directions, omitting salt; drain.

While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan.
Add oil to drippings. Add onion and garlic to pan; sauté 2 minutes, stirring occasionally.
Add summer squash; cook 3 minutes, stirring occasionally.
Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally.
Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently.
Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper AND BACON! Toss to combine. Sprinkle with remaining cheese.