Summer pasta

CONOPS: use up some of the vegetables obsessively purchased at the Farmer's Market.

Ingredients
Summer squash and/or zucchini, 1 or 2, diced
Sweet corn, 2 ears, kernels cut off, cobs reserved
Tomatoes, 1/4 cup, diced
Dried porcini mushrooms, 2 TBSP, tied up in cheesecloth
Onion, diced, 2 TBSP or scallions, 3 or 4, chopped
Fresh greens (any kind), 1/2 cup, torn
Pine nuts, 2 TBSP
Butter, 1 Oz
Parmigiano or Romano, 1/4 cup, grated
Bacon, 2 slices, finely diced
Mild pork sausage, 1 cup, diced, sliced, or crumbled
Heavy cream, 1 1/2 cups
Beef bullion concentrate, 1 TSP
Garlic clove, 1/2
Dried pasta, 1/2 lb
Olive oil

Prep
Prepare the ingredients in 7 batches:
Batch 1: bacon and sausage
Batch 2: corn cobs, cut in two so as to fit in a sauce pan, and the porcini
Batch 3: cream, beef bullion concentrate, garlic
Batch 4: squash / zucchini, corn kernels, tomatoes, onion, pine nuts
Batch 5: cheese, butter
Batch 6: greens
Batch 7: pasta

Add Batch 2 to a large sauce pan. Add 2 cups of water, bring to a boil, reduce to simmer, and cook, uncovered, for 30 minutes. Drain, reserve 1 cup of the water, and discard solids.

Firing
Heat oil in a large saute pan. Cook Batch 1 until slightly browned - 10 to 15 minutes. Remove to a bowl. Do not clean the pan.

Combine Batch 3 in a large sauce pan. Heat gently, covered. Check frequently to avoid boiling over or boiling dry.

In a stock pot or pasta pot, boil water for the pasta.

Add Batch 4 to the saute pan (with more oil if necessary). Cook, stirring occasionally, over low heat for 30 minutes.

12-15 minutes before the vegetables will be done, add the reserved corn cob/porcini water to the stock pot and cook the pasta. When pasta is done, remove cream sauce from heat, discard the garlic, and stir in the cheese. Add the meat back into the saute pan for a minute or two to re-heat. Drain pasta and place in a large bowl. Add vegetables and meat. Toss. Add sauce. Toss. Add greens. Toss. Serve immediately.