BLT Pasta

BLT Pasta

I find that pasta dishes are one of the easiest ways to get a great dinner that involves lots of fresh garden veggies and then some.  I usually have one pasta dish on the menu a week in the summer.  That way, I can use the fresh vegetables that are growing in the garden, or whatever catches my fancy at the local farmers market.  I try to take advantage of the fresh vegetables while I can.  We all know how long the winters can feel!

BLT Pasta
BLT Pasta

 This BLT pasta is a great way to enjoy those fresh garden tomatoes, a little local bacon, (because really, who doesn't love bacon in their pasta?), and fresh spinach.  Your favorite sandwich has just been brought to a whole new level.  This is a family favorite of ours.  My daughter asks for this dish all the time.  It's the perfect weeknight meal that will please the whole family! 

BLT Pasta

BLT Pasta

Yield: 6-8 servings

  • 1 lb. pasta

  • 12 slices bacon, chopped

  • 2 garlic cloves, minced

  • 6 oz. cherry tomatoes, halved or quartered

  • 5 oz. leafy greens (I used spinach)

  • 2 ounces grated Parmesan cheese, plus more for serving

  • salt and pepper


Bring a large pot of salted water to a boil.  Cook the pasta to al dente according to the package directions.  Drain the pasta, reserving 1 cup pasta water, and place the pasta back in the now empty pot.

Meanwhile, cook the bacon over medium-high heat until crispy.  Place on a plate lined with paper towels to drain.  Drain all the fat except 2 tablespoons from the pan.  Return the pan to medium-high heat and stir in the garlic and tomatoes.  Cook, stirring occasionally, until the tomatoes are softened, about 2 minutes.  Stir the tomato mixture, bacon, spinach, cheese, and 1/2 cup pasta water, into the pasta.  Stir well.  Season with salt and pepper.  Add more pasta water as needed.  Serve with extra grated Parmesan.


Source: Adapted from Pasta Revolution