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
Your favorite sandwich in pasta form! This is a great dish to take advantage of summer tomatoes and greens.
- 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.