BLT Pasta
This BLT Pasta recipe is a fun twist on everyone's favorite classic sandwich. Easy and delicious 30 minute meal, perfect for busy weeknights!
Servings: 6
Ingredients
- 12 ounces mini farfalle pasta
- 1 & 1/2 tablespoons olive oil
- 1 pound bacon diced
- 2 cloves garlic , minced
- 3/4 cup Crème fraîche (or sour cream)
- 3 teaspoons lemon juice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- pinch cracked red pepper flakes
- 2 cups cherry tomatoes , halved
- 3 cups baby spinach
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil; cook 12 ounces pasta until al dente according to package directions. Drain, reserving 1/2 cup of the pasta water.
- In the meantime, heat 1 & 1/2 tablespoons olive oil in a large nonstick skillet over medium-high. Add 1 pound diced bacon and cook, stirring occasionally, until crispy. With a slotted spoon, transfer to a paper towel-line plate to drain. Pour off all but 1 tablespoon of grease from the pan.
- Return pan to stove over medium heat. Add in 2 cloves minced garlic and cook 20 seconds until fragrant.
- Stir in 3/4 cup Crème fraîche until loosened, regulating the heat if necessary - you don't want the cream to boil. Then add in 3 teaspoons lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of red pepper flakes.
- Add in 2 cups halved cherry tomatoes and 3 cups baby spinach.
- Mix until spinach wilts and tomatoes just start to soften.
- Toss in the cooked pasta until evenly coated.
- Stir in 1/3 cup Parmesan and the cooked bacon, reserving some for garnish.
- Add in some of the reserved pasta water, only if necessary if the sauce needs to be thinned out.
- Sprinkle with some more Parmesan and reserved bacon. Serve and enjoy!
Video
Nutrition
Calories: 572kcal | Carbohydrates: 47g | Protein: 18g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 698mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1898IU | Vitamin C: 17mg | Calcium: 130mg | Iron: 2mg