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!
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!
Recipe adapted from Pasta Revolution
- 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.